- In a saucepan, gently heat the cream, milk, vanilla and sugar until well dissolved. Do not boil.
- In a bowl, sprinkle the gelatin over the cold water. Allow to bloom for 5 minutes. Add a bit of the hot cream mixture to the gelatin and stir to melt completely. Stir in the remaining of the cream mixture and blend well.
- Pour into 12 small 60 ml (1/4 cup) capacity ramekins and refrigerate for at least 3 hours.
- Meanwhile, prepare the mango purée.
- Peel, pit and cut the mango into pieces. In a food processor, purée the mango with the sugar until it is smooth. Set aside.
- Once the panna cotta is set, remove from the refrigerator and gently spoon a small hole in the centre. Fill the cavity with mango purée to resemble an egg yolk.
This recipe makes about 750 ml (3 cups) of panna cotta. The number of servings you get will vary depending on the size of your ramekins. To create the effect of a “sunny side up” egg, I suggest you use 60 ml (1/4 cup) capacity ramekins, which will give you about 12 servings.