Mango Panna Cotta
Heat the water. Mix the sugar with the Pro-Pannacotta Iota and combine with the water, heating the mixture to at least 185°F (85°C) to make a syrup.
Mix together the syrup and defrosted mango purée using an immersion blender.
Leave to cool and, at 122°F (50°C), pour into a container and leave to set in the refrigerator.
L’astuce du chef
If you want to liquefy this cold jelly so you can reset it, it can be mixed again using an immersion blender.
Sprinkle on some decorative Mango Crispies.