Step 1

Pour heavy cream, milk and sugar into a small sauce pan. On low heat, stir until the sugar has dissolved and the cream is hot. Do not boil! Turn off the heat and stir vanilla essence it. Set aside to cool slightly.

Step 2

Bloom the gelatin following the package instructions.

Step 3

Add the bloomed gelatin to the cooled cream mixture and stir until completely dissolved.

Step 4

Pour the mixture into small glasses (leave space for mango sauce) and refrigerate until the panna cotta has set (at least 2 hours).

Step 5

For the mango sauce, process thawed mango pieces, lemon juice and sugar in a food processor until smooth. Taste it. Add more sugar or lemon, if needed.

Step 6

You can pour this over the set panna cotta or pour it into a small sauce pan and bring to a simmer. Stir in butter for a creamier texture. Let cool down and then pour over panna cotta.