1 1/2 cups (375 ml) 15% cooking cream

1 cup (250 ml) milk

1 teaspoon (5 ml) vanilla extract

6 tablespoons (90 ml) sugar

1 envelop gelatin

3 tablespoons (45 ml) cold water

In a saucepan, gently heat the cream, milk, vanilla and sugar until well dissolved. Do not boil.

In a bowl, sprinkle the gelatin over the cold water. Allow to bloom for 5 minutes. Add a bit of the hot cream mixture to the gelatin and stir to melt completely. Stir in the remaining of the cream mixture and blend well.

Pour into 12 small 60 ml (1/4 cup) capacity ramekins and refrigerate for at least 3 hours.

Meanwhile, prepare the mango purée.

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