Mango Masala Panna Cotta
1 cup Coconut Cream, divided
2 tsp unflavored Gelatin
1 ½ cup Heavy Whipping Cream
½ cup Sugar
1 tbsp Mango Masala
Pinch of Vanilla Bean Sea Salt
1 Vanilla Bean, split lengthwise
2 tbsp Ginger Balsamic
1 tbsp, Fresh Mint
Pour ½ cup of coconut cream into a bowl and sprinkle the gelatin over and let it soften, about 10 minutes.
In saucepan combine the remaining coconut cream, whipping cream, sugar, masala and vanilla bean.
Place over medium heat and bring to a simmer, reduce heat to low and let the lemon and vanilla steep for 10 minutes.
Bring back up to a simmer, stir in the gelatin and milk, let cook just until the gelatin has melted.
Divide among 8 cups or ramekins.
Place in the fridge and let chill for 5-6 hours or until set.
Toss together diced mango, fresh mango and balsamic, put a spoonful of fruit on top of each panna cotta to serve.