Vanilla Mango and Blueberry Panna cotta

To make the blueberry sauce: Mix all ingredients in a small saucepan. Bring mixture to a boil. Reduce heat to medium-low; add butter and gently simmer for 10 mins or until sauce thickens.

Sprinkle one packet of gelatin over 50 ml cold water in a bowl and let stand 5 mins. Heat the 100 ml heavy cream & 1/4 cup sugar in a pan. Once the sugar is dissolved, remove from heat and mix vanilla essence.

Pour gelatin in the very warm Panacotta mixture and stir until the gelatin is completely dissolved.

Lightly grease the bundt cake mould and on base put chopped mangoes and pour of vanilla panacotta mix & keep in fridge for 2 hours to set.

Again sprinkle another packet of gelatin over 50 ml cold water in a bowl and let stand 5 minutes.

After 2 hours when the vanilla panacotta is set, we will repeat the process, Heat the 100 ml heavy cream and 1/4 cup sugar in a pan. Once the sugar is dissolved, remove from heat & mix vanilla essence.

When second half batch of vanilla Panna cotta is cooled, add blueberry sauce & mix well. Keep little blueberry sauce aside for serving.

Carefully pour the blueberry Panacotta mix over the Vanilla Panacotta and again place the mould again in the fridge to set at least for 2-3 hours.

To de mould the Panacotta, place the mould in warm water for 2 mins and then invert it.