Mango Panna Cotta - Paz Sundiam

Ingredients:
Puree 1 ripe mango, peeled, chopped (about 1 cup/250 ml)
2 tsp lime juice
Cream mixture:
1 envelope unflavoured gelatin
1 tbsp boiling water
2 cups whipping cream
1/3 cup whole milk
½ cup white sugar
½ tsp vanilla

Garnish:
1 mango, peeled, sliced into thin strips (like spaghettini)
1 mango, peeled, chopped, pureed
1 kiwi, peeled, thinly sliced
mango sorbet

Directions:

Combine puree in a food processor until smooth. Set aside. Put boiling water in a small heatproof dish. Sprinkle gelatin in and whirl well with a fork to remove any lumps. Set aside for a few minutes, or until gelatin dissolves and the mixture is clear. In a medium saucepan, combine the whipping cream, whole milk, sugar and vanilla. Simmer over low heat, stirring occasionally for about 10 minutes. DO NOT BOIL Add a little of the hot cream mixture to the gelatin mixture and stir to blend. Then add to the rest of the warm cream mixture and blend until the gelatin has dissolved. Pour in the reserved mango puree and blend well. Pour the mixture evenly into 6 (1/2 cup) custard ramekin dishes. Cover with plastic wrap and refrigerate for at least 6 hours, or overnight.

To Serve:
Quickly dip the moulds into a bowl of warm water, then loosen the panna cotta with a knife if necessary before carefully tipping out onto a dessert plate. Garnish each plate with a small cluster of thin strips of mango, drizzle the plate with a little puree, add a slice of kiwi and a small scoop of mango sorbet.
Serves 6