Mango Panna Cotta
featuring Chef Shuby
200g Heavy Cream
1 small Mango (Cubed)
For The Top Layer;
1 handful Blueberries
Mint leaves (for garnish)
On low heat, melt sugar in cream and milk.
Bloom gelatin and pour into the cream and milk mixture.
Stir in cubed mangoes
Pour into glasses/ramekins and let set in the refrigerator for 4 - 6 hours.
Blend the mango until smooth.
Pour blended mango over the set layer.
Top with blueberries and mint leaves.