Panna cotta with orange and mango nectar jelly

Step 1

Soak the gelatine in cold water.

Step 2

Heat the Rich Orange-Mango nectar in a saucepan without bringing to a boil.

Step 3

Gently squeeze the gelatin from the excess water and pour it over the hot Rich Orange-Mango nectar, stirring constantly.

Step 4

Warm the resulting liquid by placing it on the heat for five minutes.

Step 5

Pour into dainty martini molds or glasses and place in the refrigerator for one hour.

Step 6

Soak the gelatine in cold water and gently remove excess water.

Step 7

Combine the milk and cream and heat them on a "steam bath" to 65-80 degrees, making sure not to overheat.

Step 8

Strain the heated milk and cream thoroughly through a fine sieve.

Step 9

Put the liquid back on the "steam bath" and add the vanilla sugar, stirring thoroughly.

Step 10

Carefully remove excess water and add to the milk and cream, stirring constantly and bringing the whole appetizing mixture to a smooth consistency.

Step 11

Remove the heated mixture from the heat and allow it to cool.

Step 12

Take the solidified jelly out of the refrigerator and gently pour over the cooled panna cotta mixture, then leave in the refrigerator for another one and a half to two hours.

Step 13

If desired, garnish the dish with light coconut shavings or colored powdered sugar before serving.