Caramelised mango panna cotta

 A little sweetness to attack the week, we need that right after a weekend rather sullen! The recipe for this panna cotta comes from the same book as the pineapple foam that I proposed last Monday, "Dessert without cooking and so good." And once again, it was very good, the kids loved it found the flavor of biscuit they love.

For 4 people:

2 gelatine leaves (about 4 g)

8 spéculoos

40 cl cream

80 g of biscuit dough (homemade is even better!)

1 mango about 500 g (here replaced by 1 mango box syrup)

20 g sugar (not set)

Soften the gelatine leaves in a bowl of cold water.

Reduce biscuit crumbs in large then distribute 2/3 in the bottom of 4 glasses. Reserve the rest for decoration.

In a small saucepan, combine the cream and biscuit dough and heat over low heat. Squeeze out the gelatin between fingers and add to saucepan, stir to dissolve. Remove pan from heat and let cool. When the mixture begins to thicken, pour into the glasses. Refrigerate at least 4 hours.

Peel the mango and remove the flesh around the core (or drain mango in syrup). Cut half the diced fruit and mix the rest in thick sauce with sugar.

To serve, spread the grout into glasses, add the diced mango and biscuit crumbs reserved.