Makes 7 dariole moulds
50g caster sugar
½ vanilla bean, seeds scraped
3 “titanium” 5g gelatine leaves,
soaked in 1 tbsp cold water
375ml goat’s milk, cold
3 mangoes, cut into small chunks
½ cup dried mango, finely julienned
1 tsp sugar
3 “titanium” 5g gelatine leaves
Bring cream, sugar, caster sugar and vanilla seeds to a simmer in a saucepan, stirring so sugar dissolves.
Stir in the gelatine. Add goat’s milk. Strain liquid into a jug, then pour into moulds and refrigerate overnight.
To make prosecco jelly, bring water, prosecco and sugar to the boil. Add gelatine and allow to dissolve. Pour liquid into a container, leave overnight to set.
Turn panna cotta out onto plates, one mould for each plate. Place fresh mango around panna cotta and sprinkle with dried mango.
With a fork break down prosecco jelly and spoon over fruit. Serve.