Rice pudding with coconut milk and mango pomegranate sauce

Heat the milk. Squeeze the gelatine and dissolve in the warm milk while stirring, do not let it boil again.

Beat the egg yolks for at least 3 minutes with the caster sugar, lime zest and juice into a light yellow and airy mixture. Whisk the warm milk gently through it, stir in the cooled rice and mix well.

In another clean bowl with clean whisks, whisk the egg whites with a pinch of salt. Spat the protein through the rice mixture.

Rinse the pudding mold with cold water and pour in the rice mixture. Leave to cool and then leave covered in the refrigerator for at least 2 hours.