Ingredients

Method

For this recipe you will need 8 small glasses and a muffin tin to rest the glasses in at an angle in the fridge.

Place some cold water in a bowl and place the gelatin sheets in the submerged into the bowl.

In a small saucepan place the milk, cream, Vanilla, sugar and salt and bring to a gentle simmer stirring constantly.

When the mixture has come to a simmer, remove from the heat. squeeze the water out of the gelatin and add it to the milk mixture and stir until the gelatin has dissolved. Pour the mixture into a jug.

Place the small glasses at an angle in the muffin tin and gently pour the panna cotta mixture into the glasses until you are almost up to the lip of the glass so the glass is filled by half but at an angle.

Place in the fridge to set for about 2 hours or until set.

Now lets do the contrast Mango Panna Cotta.

Place the gelatin in a bowl of cold water making sure it is submerged.

Take a small amount of fresh mango and cut into small cubes and reserve for the decoration at the end then place the rest of the flesh of the fresh mango into a blender and blend to a smooth texture. Measure the blended mango as you will need 400g.

Place the mango pulp and mango juice in a saucepan and warm gently to a simmer.

When simmering remove from the heat, squeeze the water out of the gelatin and stir into the mango mixture until it has dissolved.

Allow the mango mixture to cool as you need to pour it into the glasses with the panna cotta in and you don't want to melt the panna cotta in the glasses so leave to cool for a while then remove the vanilla panna cotta glasses from the fridge and fill with the mango mixture.

Return to the fridge to set for another two hours.

Once set garnish with the reserved mango cubes and some mint leaves.