Panna Cotta with Mango Puree

Instructions

1. 1

   In a saucepan, gently heat the cream, milk, vanilla and sugar until well dissolved. Do not boil.

2. 2

   In a bowl, sprinkle the gelatin over the cold water. Allow to bloom for 5 minutes. Add a bit of the hot cream mixture to the gelatin and stir to melt completely. Stir in the remaining of the cream mixture and blend well.

3. 3

   Pour into 12 small 60 ml (1/4 cup) capacity ramekins and refrigerate for at least 3 hours.

4. 4

   Meanwhile, prepare the mango purée.