Bring milk with vanilla pulp, oranges, cinnamon stick and lemon zest to a boil and add the long-grain rice. Then lightly whisk everything together until creamy – stirring constantly. Remove the ingredients. Then stir in the sugar, whipped cream, finely chopped figs as well as pitted finely chopped dates and cranberries and fold into the long-grain rice.
Stir the orange marmalade in a small pan and add the orange juice. Now stir potato starch with a little bit of orange juice into the sauce – until a creamy binding is formed. Arrange the sauce as a mirror on a plate, heap the rice pudding on top, garnish with mint croissants and arrange the orange fillets and zest all around.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!