Mango Panacotta - sugar

Method

• Place the cream and milk in a saucepan . Halve the vanilla bean lengthwise , scrape out the beans and add the seeds and pods to the saucepan.
• Add the sugar and bring to a simmer over medium-low heat , stirring occasionally.
• Discard the vanilla pod.
• Sprinkle the gelatin over the milk in a bowl and let it stand until the gelatin softens.
• Stir the gelatin mixture into the hot cream mixture.
• Divide the mix in ramekins and refrigerate until set.
• For the mango compote , wash the mangoes then dice into small pieces.
• In a bowl toss them with sugar and lime juice , cook over low heat.
• As they stand, they'll release juices to make a sauce.
• Cook for 5 minutes longer and transfer them to a clean bowl.
• Once cooled top them on the panacotta and serve.