Mango Panna Cotta

Panna Cotta:

1.5 pouch powdered gelatine

1 cup milk

1 cup heavy cream (35%)

¼ cup sugar

1 tbsp. vanilla extract

 

Mango Compote:

3 mangos diced

1 tbsp. honey

1 tbsp. lime juice

1. In a small bowl, combine the gelatine with 2 tbsp. water. Set aside.

2. In a casserole, heat the milk, cream, sugar and vanilla. Bring to a boil and remove from heat. Add the gelatine and mix well.

3. Pour the panna cotta mix into small ramekins and chilled in the fridge for 3 hours.  

4. Combine all the compote ingredients in a small casserole and bring to a boil. Reduce the heat and simmer for 25 minutes.

5. Garnish the ramekins with mango compote and fresh mint leaves.