Jasmine and Mango Panna Cotta

Jasmine Panna Cotta

• 300 ml – 10 oz. heavy cream
• 100 ml – 3.5 oz. milk
• 80 gms – 2.7 oz. sugar
• 3 sheets 6 gms – 0.2 oz. of gelatine or 2 tsp of gelatine powder
• Jasmine essence to taste

Mango Compote

• 75 gms – 3 oz. mango pulp fresh or tinned, puréed
• 1 tbsp water
• ½ tbsp sugar
• ½ leave gelatine