Panna Cotta with Mango Jelly, Sweetened with Monk Fruit

Method

1. Soak 3 gelatin leaves or 1.5 teaspoons powdered gelatin in cold water for about 5 minutes until soft.
2. Put 200ml unsweetened oat milk and 36g kOBE Monk Fruit Blend in a pan with 1/2 teaspoon vanilla extract and heat until the milk is hot, without holding it at a boil.
3. Squeeze the softened gelatin dry, add it to the hot milk and stir until it dissolves.
4. Stir 300ml whipping cream into the milk mixture until smooth.
5. Pour the mixture into small glasses or jars, leaving about 2cm below the rim for the jelly, and chill for at least 2 hours or overnight.
6. Soak 4g gelatin in cold water until soft.
7. Peel 75g ripe mango, cut it small and blend it until completely smooth.
8. Pour the mango into a pan with 3.6g kOBE Monk Fruit Blend and 15ml water and warm the mixture through.
9. Turn off the heat, squeeze the gelatin dry and stir it in until the gelatin and the blend have dissolved completely.
10. Take out the set panna cotta, pour the mango jelly over the top and return it to the fridge until the jelly is fully set.

Tips

• Leaving 2cm below the rim when the base goes in gives the mango layer enough depth and a flat, even surface.
• The flavor reads more clearly once the mixture cools a little, so it is not worth adjusting while piping hot.
• Pour the mango jelly on while it is only just warm, since anything hotter melts a dip into the panna cotta.
• Gelatin squeezed thoroughly dry before it goes into the hot milk keeps the base from thinning.