Mango Panna Cotta

INGREDIENTS:

For the panna cotta:
1 tablespoon gelatin
3 tablespoons water
1 ⅓ cups milk
¼ cup granulated sugar
1 ½ teaspoons vanilla extract
¾ cup heavy cream

For the purée:
1 mango, diced
1 ½ tablespoons granulated sugar
1 ½ tablespoons lemon juice
¼ cup orange juice

For the topping:
mango, diced
raspberries
fresh mint

DIRECTIONS:

To make the panna cotta:
Mix the gelatin and water in a bowl until it thickens and then microwave it for 10 seconds.
Mix the sugar, milk, and vanilla extract in a medium pan over low heat. Stir until the mixture starts to simmer, and then add the gelatin mixture. Whisk until well combined.
Fill a medium bowl with ice cubes ⅓ of the way full and then place another empty bowl on top of the ice. Use a sieve and strain the milk mixture into the empty bowl, and then add the heavy cream and whisk until thickened. Now transfer the mixture into four glass dessert cups, cover tightly with plastic wrap, and place in the refrigerator for 2 hours.
To make the purée:
Combine the diced mango, sugar, lemon juice, and orange juice in a medium pan over medium heat and stir until the mixture begins to boil. Blend the mixture with an immersion blender until smooth. Turn the heat down to low and bring to a simmer, then move to the refrigerator and chill for 1 hour.
To serve:
Pour the chilled purée over the chilled panna cotta, top with several slices of diced mango, a fresh raspberry or two, and fresh mint. Serve immediately and enjoy!