Mango Panna Cotta with Pineapple Balsamic Topping

 Ingredients:

 For the Panna Cotta:

•  2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 1 packet (2 1/4 tsp) unflavored gelatin
• 3 tbsp water 

For the Mango and Pineapple Balsamic Topping:

• 1 cup fresh mango, diced
• 1/4 cup mango juice
• 2 tbsp pineapple balsamic vinegar
• 2 tbsp granulated sugar
• Fresh mint leaves (for garnish)

Instructions:

 Prepare the Panna Cotta:

• In a small bowl, sprinkle the gelatin over 3 tablespoons of water. Let it sit for about 5-10 minutes to bloom.
• In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.
• Remove the saucepan from heat and stir in the vanilla extract.
• Add the bloomed gelatin to the hot cream mixture and stir until the gelatin is completely dissolved.
• Pour the mixture into serving glasses or molds. Let it cool to room temperature, then refrigerate for at least 4 hours, or until set.

Prepare the Mango and Pineapple Balsamic Topping:

• In a small saucepan, combine the diced mango, mango juice, pineapple balsamic vinegar, and sugar.
• Cook over medium heat until the mango is softened and the sauce thickens slightly, about 5-7 minutes. Remove from heat and let it cool.

Assemble the Panna Cotta:

• Once the panna cotta is set, spoon the mango and pineapple balsamic topping over each panna cotta.
• Garnish with fresh mint leaves.

Serve and enjoy!