Panna cotta with lawyer and mango

Name: panna cotta with lawyer and mango
Total time: 115 min
Yield: 4
Ingredients: 4 leaf gelatin; 1 vanilla bean; 250 ml whipped cream; 60 g sugar; 5 tablespoon lawyer; 200 g Greek yoghurt; 1 mango; orange; 4 strawberry

Ingredients

Directions

Soak the gelatine leaves for 10 minutes in plenty of cold water.
Cut the vanilla pod open lengthwise and scrape out the black marrow.
Bring the cream with the sugar and half of the vanilla juice to a boil.
Let the cream simmer for 3-5 minutes.
Dissolve the leaves of gelatine from the fire with stirring in the warm cream.
Let the cream mixture (in a container with cold water) cool down until it becomes gelatinous.
Then sprinkle the yoghurt and 4/5 of the lawyer.
Spoon the mixture into greased soufflé trays (125 ml) and smooth the top.
Let the panna cotta in the fridge become solid in one to one and a half hours.
Peel the mango and cut the flesh into thin slices of the kernel.
Cut the slices into small cubes.
Scoop the cubes in a bowl with the remaining vanilla and orange juice and marinate for at least 30 minutes.
Put a plate on each soufflé dish, turn them together and let the panna cotta slide on the plates.
Spoon the mango cubes with marinade around them.
Cut the strawberries in four.
Put a small tad of lawyer on the panna cotta and put the strawberry wedges on it.