How to make fragrant mango panna cotta

How to make delicious mango panna cotta for summer!

>>Ingredients:
Whipping layer –
Whipping cream – 200 ml
Daioni organic whole milk – 100 ml
White granulated sugar – 50 g
Vanilla – 5 ml
Gelatin – 4 sheets (8 g)
Mango layer – Mango purée – 200 g
Sugar – 15 g
Honey – 15 g
Water – 30 ml
Gelatin – 4 sheets (8 g)

>>Instructions:
– Soak 4 sheets of gelatin in cold water for 10 minutes to soften. Then put the mango purée, water, sugar and honey into a saucepan and heat until the sugar is completely dissolved. Squeeze out the excess water from the softened gelatin and add it to the mango mixture, stirring until fully dissolved, then turn off the heat.
– Divide the mango mixture into serving glasses and let cool, then place in the refrigerator for about 4 hours until set.
– When the mango layer has set, make the panna cotta whipping layer: soak the remaining 4 sheets of gelatin in cold water for about 10 minutes to soften.
– Put the whipping cream, milk and sugar into a saucepan and heat over medium heat. When small bubbles form around the edge of the pan and the sugar has dissolved (do not let the mixture come to a full boil or the cream will separate), squeeze the softened gelatin to remove excess water and add it to the cream mixture, stirring until the gelatin is completely dissolved. Add the vanilla and stir well, then leave to cool slightly. Gently pour this cream mixture over the set mango panna cotta layer, then place back in the refrigerator for about 4 hours before serving.
Good luck and enjoy!