Creamy Mango Panna Cotta

Cook Time 20 minutes plus overnight chilling

Servings 6 small ramekins/glasses

Ingredients

300ml thickened cream

110ml full cream milk

110g caster sugar

1 tsp vanilla bean paste

340g frozen mango chunks, defrosted and pureed

1½ titanium grade gelatine sheets (or 2½ gold strength), bloomed in ice water

Zest of 1 lime

¼ cup toasted macadamias, chopped

2 sprigs of mint, small leaves to garnish

Double cream, to serve

Method

In a large saucepan on medium heat, pour in the thickened cream, milk, caster sugar and vanilla.

Add in the mango puree and whisk for 3-5 minutes or until simmering. Remove from heat.

Stir in the bloomed gelatine and mix until it's dissolved. Strain panna cotta into a jug and add in lime zest.

Pour panna cotta evenly into 6 glasses and set in the fridge overnight.

Top with a dollop of double cream, chopped macadamias, lime zest and mint.