Mise on place all ingredients and equipment Peel the pineapple and cut into chunks Liquidize the pineapple and Malibu Melt the sugar in coconut juice Mix together the pineapple mix with the coconut mix Allow to cool for minimum 12 hours Mise on place all ingredients and equipment De pip the grapes Take the top leaves off from strawberries Liquidize grapes, strawberries and mint Melt sugar in water Mix together the grape mixture with the water mixture Allow to stand for minimum 12 hours Mise on place all equipment and ingredients Soften butter till it is like a paste Cut biltong into small bite size pieces Mix butter, biltong, cream cheese, brandy, mustard and herbs Place in robocoop until a paste forms Put onto non stick paper and roll it up like a sausage Place in fridge Mise on place all equipment and ingredients Melt butter in stock pot Brunoise onion and leek. Sauté onion and leek till transparent Add rice, sauté rice till bound with sautéed onions (2 min) Add stock with ladle bit by bit, till rice is covered Bring rice and stock to boil and allow to simmer till rice is aldente Add 100ml of cream, table spoon of butter, pinch of salt and pepper Once finished add and mix Parmesan cheese Mise on place all ingredients and equipment Crush biscuits with robocoop and mix with melted butter Line moulds with transparent paper Make an 1cm thick base with biscuit mix and press down firmly and even, put into fridge Mix together in a mixing bowl the cottage cheese and condensed milk, put aside In a double boiler, melt the galantine in lemon juice (no lumps) While galantine gets heated, whisk cream till stiff peak Add lemon juice mixture to cottage cheese mixture and stir (will thicken) Fold in the cottage cheese mixture into cream Spoon into moulds using a piping bag and refrigerate over night 