Mango Panna Cottas

I have been feasting on mangoes lately and I made this easy dessert last night. Funny because I got inspired at the mango pudding from my Restaurant City game in facebook. Im telling you they were so heavenly good and left me screaming for more.

Panna Cotta is an italian dessert that means "cooked cream" a light, silky smooth custard that quivers in its softness. It's refreshing creaminess goes well with puree or slices of fresh fruits.

mango panna cottas - serves 2
1 large ripe mango
1 tbsp sugar (adjust sugar as needed)
1 cup cream
1/4 cup + 2 tbsp sugar
1/4 cup milk
1 tbsp water
1 1/2 tsp powdered gelatin

• Slice the mango, discard the stones then slice the flesh add 1 tbsp sugar and puree. Divide the mango puree evenly among 2 glasses or ramekins. Put them in the freezer to firm up a little.
• Place the water in a small ramekin and sprinkle the gelatin over it. Let it bloom.
• In a medium saucepan, heat the cream with the sugar until the cream is just about to boil, stirring occasionally to make sure the sugar dissolves completely.
• Remove from the heat and stir in the gelatin until it is completely melted. Let it cool then add the milk. Let cool to room temperature.
• Once the cream is cooled, slowly pour it over the frozen fruit and let set in the fridge.
• Before serving garnish with chopped mangoes.