Mango Panna Cotta

INGREDIENTS

• 6g (3/4 tbsp) of gelating
• 30ml (2 tbsp) of water
• 130ml (1/2 cup) of milk
• 130ml (1/2 cup) of heavy cream
• Vanilla essence
• 30g (1/4 cup) of sugar
• 2 mangoes
• 20g (2 tbsp) of gelating
• 30ml (2 tbsp) of water (hot)
• 20g (1/4 cup) of powdered sugar

METHOD

1. In a small bowl, add the water and gelatin and mix to combine. Set aside for 10 minutes.

2. In a saucepan add the milk, heavy cream, vanilla essence, and sugar and whisk to combine.

3. Take a small portion of the cream and pour it into the prepared gelating. Mix to combine.

4. Pour gelating into the cream and mix all well together to combine.

5. Tilt your glasses to about 45 degrees and then pour white cream to obtain the layer. Transfer to the fridge for 4 hours.

6. Cut the mango into cubes and transfer them to the bowl. Puree it with the immersion blender. Strain the puree over the bowl.

7. In a small bowl add the gelating and water (hot) and mix to combine. Set aside for 10 minutes.

8. Pour the gelatin into the mango juice and mix to combine. Transfer to the fridge for 4 hours.

9. After time has elapsed remove the glasses from the fridge and fill them with mango juice.

10. Decorate the glasses with the mango cubes, mint, and red cherry and serve.