Mango Panna Cotta

For the mango panna cotta, mix the whipped cream with the vanilla sugar and the sugar in a saucepan and bring everything to the boil. In the meantime, soak the gelatine in cold water for about 10 minutes. Squeeze the gelatine well and stir into the lukewarm whipped cream. Prepare the dessert glasses and divide the panna cotta evenly among the glasses so that the glasses are half full. Cover with plastic wrap and chill in the refrigerator for about 2 hours.

Meanwhile, prepare the mango cream. To do this, peel a mango and cut it into fine little cubes.Bring the mango, orange and lemon juice to the boil together with the sugar. Remove the liquid from the heat and soak the gelatine in cold water for approx. 10 minutes, squeeze it out and stir it into the lukewarm mango mixture together with the small mango pieces and the rum.As soon as the panna cotta has set slightly, divide the mango cream between the dessert glasses and chill everything in the refrigerator for approx. 3-4 hours or preferably overnight.Once the mango panna cotta has set, it can be served garnished with a mint leaf.

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