Ingredients
Method
1.In a medium pan, combine milk, cream, vanilla bean, sugar and gelatine over a low heat. Stir until the gelatine is dissolved; do not boil.
2.Strain cream mixture into a jug, discard bean. Stir in juice and leave to cool.
3.Pour cream mixture into 6 x 1/2-cup capacity moulds. Cover, refrigerate for about 6 hours or until set.
4.Cut mango cheeks from seed, peel skin. Slice mango thinly. Arrange mango on serving plates.
5.Invert panna cotta onto mango; drizzle with extra passionfruit pulp.
You will need about 10 passionfruit for this recipe. This recipe can be made a day ahead.
Note
Related
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