Mango Panna Cotta

Ingredients
For Vanilla Layer
Full Fat Double Cream - 2 cups
Milk - ¾ cup
Castor Sugar - ¾ cup (increase if you are used to too sweet desserts)
vanilla Extract - 1 teaspoon or 1 vanilla pod
Gelatin or agar agar powder - 2½ teaspoon or 1 envelope
Water - ¼ cup (for blooming gelatin)
Cling Film - to cover the glasses
Mango Layer
Mango Pulp pureed in mixer - 2 cups
Water - ¼ cup
Castor Sugar - 3 teaspoon (depending on the sweetness of mango)
Gelatin or agar agar powder - 2½ teaspoon or 1 envelope
Water - ¼ cup (for blooming gelatin)
Directions
For Vanilla Layer
Bloom gelatin in cold water
In a heavy bottom saucepan heat cream and milk with sugar till sugar melts
Do not boil - if you boil the cream will split
Add vanilla extract or scrape the insides of 1 pod and mix with the cream mixture.
Let the mixture cool down for 2 minutes
Add bloomed gelatin
Divide and pour the cream mix into 4 glasses
Cover the glasses with cling films
Put them in the refrigerator to set for 2-3 hours
For Mango Layer
Bloom Gelatin in cold water
Heat mango puree with sugar and water till sugar melts.
Do not boil - you don't want to lose the color of mango.
Remove from heat and let it cool for 2 minutes
Add bloomed gelatin
Pour it over the vanilla layer and wrap with cling film again
Refrigerate for 4-6 hours or over night
Serve chilled with chopped mangoes