The Pana Cotta

• Heavy cream 36% .................... 500 ml
• Agar Agar ........................................ 2 g
• Sugar .................................................. 70 g
• Vanilla Extract ............................... 2 tbsp

The Mango Coulis

• Diced Mango ............................... 400 g
• Juice of a lemon ........................ 1
• Sugar .................................................. 50 g

• Prepare the mango coulis : Peel and finely dice the flesh of the mango.
• Cook it on a low heat in a small saucepan all together with the sugar and lemon juice for 10 minutes or until the fruit mixture is soft and smooth.
• Leave to cool, then mix in a food processor.
• Prepare the panacotta: Put the cream, agar-agar and add the vanilla extract in a large saucepan and bring it to a boil, stirring all the while. Take it off the heat.
• Incorporate the sugar and pour the cream into small glasses.
• Leave to set in the refrigerator for at least 2 hours.
• When you are ready to serve, spread the mango coulis over each glass of Pana cotta.