Panna Cotta is an amazing Italian dessert. I love the creaminess with each bite. You can replace the mango by using any fruits you may have on hand but remember you may want to use less sugar depending on the sweetness of the fruit. When heating the milk be careful to not allow the milk to scorch on the bottom, you want the mix to just heat up enough to dissolve the sugar. The honey taste amazing with the mango and the green mint gives you some color.
3 teaspoons halal gelatin
1-1/4 cup milk
1 large mango, blended
2 cups heavy cream
3/4 cup sugar
1/2 teaspoon vanilla extract
honey and mint for top (optional)
1. Sprinkle gelatin in a small bowl with 1/4 cup milk and mix. Allow to sit for 5 minutes until dissolved. In a 1-quart saucepan on medium heat add remaining milk, cream and sugar. Mix well until sugar has dissolved. Remove from heat and add vanilla and mango. Add gelatin mixture, mix well.
2. Fill 8 ramekins or a long mold. Place in freezer for one hour then place into refrigerator and allow to sit overnight. Top dessert with honey and mint.
Yields: 8 servings