• Soften the gelatine in cold water for about 5 minutes. Mix the sugar with ⅓ of the coconut milk and simmer on a medium heat for a few minutes. Add the coconut liqueur and the rest of the coconut milk. Squeeze the gelatine well and dissolve in the hot coconut milk. Pour the mixture into four glasses and place in the refrigerator for 3 hours.

• In the meantime, peel the mango and the banana. Carefully slice the mango flesh away from the stone and cut into cubes. Cut the banana into cubes as well. Mix the lime juice with the sugar and the curry and cook until reduced by half, then add some cornstarch, mixed with a little cold water, to bind it. Leave the sauce to cool and then mix in the mango and banana cubes. Put the ragout on top of the firm coconut cream in the four glasses.

• Heat up the cream. Break the chocolate into small pieces and gradually add it to the cream and let it melt. Add the egg white, unbeaten, and mix thoroughly. Fill it into a cream syphon. Close it and shake well. Place the syphon in warm water for about 10 minutes.

• Spray the warm chocolate cream onto the fruity curry ragout in each glass and sprinkle with the chopped nuts. Serve immediately.