Mango Pannacotta

Mango pannacotta needs a couple of mangoes so ripe you can scoop out their flesh with a spoon and one mango that can be diced to add texture. This naturally gluten free, simple recipe works best with perfectly ripe fruit: scoop out the flesh and puree. Pannacotta is such a creamy, rich dessert that its best served in small portions with something crunchy. Biscotti would work well but I just don't like them -I prefer thin, crispy tuiles which also pose less of a threat to my teeth. The reason I've used single cream rather than double is due to the creaminess of the mango puree: it's also a good idea to taste the puree before deciding how much sugar to add.

Makes 4
300ml single cream
200ml mango puree
half a vanilla pod
40g caster sugar
1+1/2 gelatine leaves

Heat the cream with the seeds from the vanilla pod and the pod until just boiling, cover and infuse at least 20 minutes.
Remove the vanilla pod
Dissolve the sugar in the cream
Soak the gelatine leaves in cold water until soft, squeeze, and place in the hot cream until dissolved. Cool slightly.
Stir in the mango puree and pour into serving glass.
Refrigerate for a couple of hours or overnight.
Just before serving, chop some mango and serve on top for extra texture.

I serve them with coconut tuiles, another naturally gluten recipe of egg, sugar and coconut.