Mango Pannacotta Recipe

For Mango Panncotta 

SwissBake® Easy Crème Brûlée Mix – 150 g 
Heavy Cream – 400 g 
Milk – 400 g 

For Garnish / Plating 

Crumble (almond or coconut) – as required 
Mango Cubes – as required 
Mint Leaf – as required 
Mango Coulis – for plating 

Base Mixture Preparation: Warm the milk in a saucepan. Slowly whisk in the cream, then add crème brûlée mix. Stir until smooth and lump-free. Bring to a gentle boil while stirring constantly. 

Moulding and Setting: Pour mixture into silicone dome moulds. Tap gently to remove air bubbles. Chill in the refrigerator for at least 3 hours or overnight until set. Demould carefully. 

Plating: Place panna cotta in the center of a chilled plate. Garnish with crumble around the base, mango cubes, and a mint leaf on top. Drizzle mango coulis around the plate.