Mango Panna Cotta

A delightfully light desert 

serves 8-10

1 cups dried mangoes

2 small pieces candied ginger

1 1/4 cup water

1/4 cup lime juice

1 can evaporated milk

1/4 cup granulated sugar

1 teaspoon vanilla extract

1/4 cup water

1 tablespoons unflavoured gelatine

1.     Lightly grease 10 custard cups or ramekins, or a 5 to 6 cup bowl. Set aside.

2.     In a small bowl add 1/4 cup water and stir in gelatine put aside and let soften.

3.     In a saucepan add dried mangos, candied ginger, lime juice and the remaining water.

4.     Bring to a boil, turn down heat to low and simmer for 20 minutes.

5.     Put mango, ginger mixture into blender, add gelatine, sugar, evaporated milk and vanilla. Puree until almost smooth, tiny bits of mango adds to the appearance.

6.     Pour the mixture into the prepared moulds. Cool, then cover with plastic wrap and refrigerate overnight.

7.     To unmould the panna cotta: Run a thin knife around the edge of the custards and invert onto serving plates. Drape a warm, damp kitchen towel over the top of a mould; then, pick up the plate while holding the top of the mould and give it a couple of smacks. Repeat until it comes loose.