For the pannacotta

• 1 ½ gelatine leaves
• 165 ml whole milk
• 165 ml double cream
• 55g caster sugar (plain)
• 4 drops of ‘Spice Drops’ lemongrass

For the topping

• Fresh mango slices
• Mango jam – ‘Single Variety’

Amareti biscuits to serve

1. Place gelatine leaves in a bowl and cover with cold water. Leave to soak for at least 2 minutes to allow time to soften the leaves.
2. Put the sugar, milk and cream in a medium sized pan and heat gently stirring and bring the liquid to the boil. Immediately, remove pan from heat before it over boils over.
3. Add 4 drops of ‘Spice Drops’ lemongrass, stir.
4. Remove gelatine from cold water and squeeze excess water out before adding the leaves to the pan. Stir thoroughly.
5. Pour the mixture via a sieve into a measuring jug to ensure all the gelatine has dissolved.
6. Take two ramekins or glasses and pour the liquid into each evenly.
7. Cover with cling film and place in a refrigerator for 2-6 hours to set.

To serve:

1. Place a tablespoon of ‘Single Variety’ mango jam in centre of each dish and surround with chopped fresh mango.
2. Add crunchy biscuit of your choice such as Amareti.