panna cotta
Place the first three ingredients in a saucepan and stir to the boil
Add in the salt and stir to dissolve
Add in the gelatine leaves to dissolve and pass through a fine chinois into a pouring jug
Pour into dariole or ramekin moulds and refrigerate for at least 5 hours
Demould by either dipping the in hot water or placing a wet and squeezed flannel in the microwave to warm and wrapping around the mould to release
Place the panna cotta in the centre, place the mango around, scatter the mint and spoon the syrup over and around
lime syrup
Place the first 5 ingredients in a saucepan and reduce to a light syrup
Pour in the malibu and pass through a fine sieve
Place into a squeegee bottle and keep out at room temperature
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