1 packet unflavored gelatin

4 cups heavy cream

1 Tbsp vanilla bean paste or 2 Tbsp vanilla extract

1 cup sugar

For Mango sauce:

1/2 cup mango pulp

2 Tbsp Sugar

1 Tbsp lemon juice

Method:

1. Bloom gelatin in 4 Tbsp room temp water.
2. Meanwhile bring the cream and sugar to a gentle simmer. Microwave the gelatin for 10 seconds and stir .
3. Repeat till fully dissolved.
4. Add vanilla extract and gelatin to the cream. Simmer for 2 mins on low heat.
5. Remove from heat and cool for 30 mins. Transfer to containers and cool in refrigerator overnight.
6. For mango sauce , blend mango pulp, sugar and lemon juice.
7. Once set, top off the pannacotta with the mango sauce. Cool in the fridge for 2-3 hours.
8. Serve with whipped cream on top.

Variation:

You can also make a berry sauce by substituting the mango purée with mashed berries and reducing it by simmering the mixture over low heat for 15 mins. Garnish with whipped cream, fresh berries and grated chocolate.