Jasmine and Mango Panna Cotta

Jasmine Panna Cotta

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

Mango Compote

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