Mango Panna Cotta

Ingredients

Mango Layer

2 cups mango puree

1 tsp gelatin

Cream Layer

1 cup milk

1 1/2 cups Tatua Whipping Cream

1/2 cup caster sugar

2 tsp gelatin

diced mango, to garnish

fresh mint leaves, to garnish

Method

Mango Layer

1. In a small bowl, mix 2 tablespoons of warm water with 1 teaspoon of gelatin. Set aside for 10 minutes.
2. Warm mango puree in a saucepan over low heat. Add gelatin mixture and stir until dissolved.
3. Place 6 individual serving glasses in a muffin pan (or you can use a baking dish filled with uncooked rice) at an angle. Carefully pour the mango mixture into each glass. Place in the fridge for at least 4 hours, or until set.

Cream Layer

1. In a small bowl, mix 1/4 cup of warm water with the remaining 2 teaspoons of gelatin. Set aside for 10 minutes.
2. In a small saucepan set over low heat, combine the milk, Tatua Whipping Cream and sugar. Gently simmer until the sugar dissolves.
3. Add gelatin to the milk mixture. Stir until dissolved and leave to cool for 10-15 minutes.
4. Sit the glasses flat, ensuring the mango layer has set before pouring the milk mixture over it. Place in the fridge for at least 4 hours, or until set.
5. Serve garnished with diced mango and fresh mint leaves.