Traditional panna cotta with mango coulis

First, heat the milk and cream in a saucepan for about 3 minutes, without letting it boil.

Meanwhile, hydrate the gelatin sheets in cold water for the same amount of time (about 3').

Remove the pot from the heat and add the hydrated gelatin. With the help of a manual whisk, mix well so that the gelatin melts.

Divide the mixture into individual flan pans and let stand for at least a couple of hours in the refrigerator, until the panna cottas are well set.

To make the coulis, peel and cut the mango, and grind it with the help of a blender or food processor until you get a sauce. For better texture, we strain the sauce to make it finer and without fiber. We also let it rest in the refrigerator so that it is cool. Ready to serve and enjoy!

SUBSTITUTIONS: We can accompany the panna cotta with the fruit coulis of our choice, dried fruit cream, honey, etc. The whole cow's milk can be replaced by a vegetable drink. The texture is similar.