This panna cotta with mango puree is a delicious, refreshing dessert. The panna cotta is made with cream, milk, sugar, and vanilla extract, with gelatin added for the perfect consistency. After the mixture has cooled, it sets in the refrigerator for several hours. The mango puree, made from ripe mangoes, lemon juice, and sugar, is then poured over the panna cotta after it has cooled to add a fruity, sweet touch. An elegant dessert that's quick and easy to make!

Ingredients:
For the panna cotta:
400 ml cream
200 ml milk
100 g sugar
2 tsp vanilla extract
6 gelatin sheets (or 8 g powdered gelatin)
For the mango puree:
2 ripe mangoes (or 400 g mango pulp)
2 tbsp sugar (optional, depending on the sweetness of the mango)
1 tbsp lemon juice

Preparation:
Prepare the gelatin:
Soak the gelatin sheets in cold water for about 5 minutes. If using powdered gelatin, sprinkle them over 2-3 tbsp cold water and let them swell.
Panna cotta mixture:
In a saucepan, heat the cream, milk, and sugar until the sugar is completely dissolved. It should be hot, but not boiling.
Remove the pan from the heat and add the vanilla extract. Preparation:
Incorporate the gelatin:
Squeeze out the soaked gelatin leaves and add them to the hot cream mixture. Stir well until the gelatin is completely dissolved. If using powdered gelatin, simply stir it into the hot mixture until dissolved.
Let the mixture cool.
Let the mixture cool slightly and then pour into dessert glasses or molds. Let it set in the refrigerator for at least 4 hours, preferably overnight.
Prepare the mango puree:
Peel the mangoes, cut the flesh from the pit, and place them in a blender. Add lemon juice and, if desired, sugar and blend until smooth.
Strain the puree through a fine sieve for a particularly smooth texture.
Serving:
Just before serving, spread the mango puree evenly over the set panna cotta.