Mango pana cotta with gingerbread cookies

Ingredients:

1 Aurum Mango
Ginger cookies
1/2 Glass of fresh milk
3 sheets of neutral gelatin
1 tbsp sesame oil
1 tbsp vanilla
2 tbsp of sweetener
Raspberries to decorate

Preparation:

1. Crush the cookies

2. Place the soil at the base of the containers or glass cups

3. Cut the mango, beat it with sesame oil and set aside

4. Place three small sheets of neutral gelatin covered with water to hydrate, for 5 minutes

5. Heat half a glass of milk, two tablespoons of your favorite sweetener and a teaspoon of vanilla aroma; when it is about to boil, remove from heat

6. Add drained gelatin to the saucepan and continue stirring for 3 minutes

7. You must try not to let the panna cotta boil at any time, so remove it from the heat, fill the containers and let it cool to room temperature. Then put them in the refrigerator for 4 hours so that the dessert sets

8. After time, add the mango pulp to the glasses

9. Garnish with raspberries. Store for another hour in the refrigerator and enjoy