Panna Cotta and Mango coulis with agar-agar

Vegetarian Panna Cotta and Mango coulis  – with agar-agar.
 
 
Panna Cotta is a traditional Italian dessert which literally translates as 'cooked cream'. A good panna cotta is one that is only just set but can still stand unsupported once out of the mould. Panna cotta is very easy to make with very few ingredients and can be made a day before a dinner partyto save time.
Agar, sometimes referred to as Agar-agar, comes from seaweed, and can be used in place of gelatine. It is unflavoured, sets much more quickly than gelatine, and will provide a firmer set than gelatine. It comes in two varieties, flakes and powder. In this recipe I’ve used powder, it is easier to use than the flakes as it dissolves quickly.
You need to bring to a boil agar-agar in order for the setting to occur (gelatine leaves can be dissolved in warm or cold liquid and left to set) 
 
For 4 or 5 
 
Panna Cotta ingredients:

600ml liquid fresh cream 
65g of white sugar
1 Vanilla pod,seeds scraped
2g of Agar-agar powder
 
Mango coulis ingredients
1 big mango peeled and cut in big pieces
60g of white sugar
15ml water
 
Panna Cotta method :
 
Place the cream in a small saucepan along with the Agar agar, sugar and vanilla seeds.
Place the saucepan over medium heat and gently bring to a boil.
As soon as the cream is bubbling (you can check on the edge of the pan where the first fine bubbles are coming up), reduce the heat and gently boil for exactly 1 minute, stirring constantly.  
Remove from the heat and pour into five or six individual ramekin dishes.
Chill at least 2 h in the refrigerator. 
 
Before serving, pour over the mangos coulis and add a mint or rose leaf even few raspberries for colour and deco. 
 
Coulis method :
If using fresh, peel and core mangoes then cut into big pieces. 
In a food processor or blender combine the mangoes, sugar and water. 
Blend until completely smooth, test and add water if too thick.
 
This easy mango coulis recipe is quick to make, and can be put to use in a plethora of desserts. Spread into cakes,drizzle over ice cream or spoon onto yogurt, this is a truly versatile sauce that you'll want in your repertoire.