Mango Panna Cotta With Violet Honey Jelly

• 1 mango ripe
• 1 1/4 cups non dairy cream or milk cream
• 4 tablespoons fructose or 5 - 6 tbsp. granulated sugar
• 1 teaspoon agar agar or 3 gelatin sheets
• 1/2 vanilla bean
• 6 3/4 tablespoons honey violet
• 3 tablespoons water
• 1/2 teaspoon agar agar or 1 gelatin sheet
• fresh mint leaves for the garnish

1. To prepare the panna cotta, peel the mango, eliminate the pit and blend it into a puree.
2. Add a few drops of lemon juice to the mango puree.
3. Add the heavy cream, the sugar, the seeds of the vanilla bean, and the agar agar to the mango puree, stir well to combine.
4. Pour the mixture into a medium saucepan and bring it to a boil for 1 to 2 minutes.
5. Turn off the heat and allow the mixture to cool slightly, then place the panna cotta in individual serving bowls and refrigerate for a few hours.
6. To prepare the jelly, heat the water with the agar agar in a small saucepan and stir well, simmer for two minutes, then add the violet honey and stir well to dissolve. Then, let the mixture cool slightly for a few minutes.
7. Pour a few tablespoons of the mixture on each of the panna cotta bowls, refrigerate for a few hours so the jelly will set, and serve.

mango, non dairy cream, granulated sugar, agar agar, vanilla bean, honey, water, agar agar, mint

Taken from www.yummly.com/recipe/Mango-Panna-Cotta-with-Violet-Honey-Jelly-632322 (may not work)