Mango Panacotta

Directions

1. 1
   Place the cream and milk in a saucepan . Halve the vanilla bean lengthwise , scrape out the beans and add the seeds and pods to the saucepan.
2. 2
   Add the sugar and bring to a simmer over medium-low heat , stirring occasionally.
3. 3
   Discard the vanilla pod.
4. 4
   Sprinkle the gelatin over the milk in a bowl and let it stand until the gelatin softens.
5. 5
   Stir the gelatin mixture into the hot cream mixture.
6. 6
   Divide the mix in ramekins and refrigerate until set.
7. 7
   For the mango compote , wash the mangoes then dice into small pieces.
8. 8
   In a bowl toss them with sugar and lime juice , cook over low heat.
9. 9
   As they stand, they'll release juices to make a sauce.
10. 10
    Cook for 5 minutes longer and transfer them to a clean bowl.
11. 11
    Once cooled top them on the panacotta and serve.