Ginger Panna Cotta With Mango - cooking recipe

Ingredients

nonstick cooking spray
1 (1/4 ounce) envelope unflavored gelatin
1/4 cup water
1/2 cup powdered sugar
1 cup milk or 1 cup soymilk
1 (14 ounce) can evaporated milk
1 cup heavy cream (35%)
2 drops vanilla
1 tablespoon gingerroot, minced (1/2 oz)
2 mangoes, peeled and diced (1-1 1/4 cups)

Preparation

Spray a paper towel with a little cooking spray and use it to grease 8 (1-cup) custard cups or one 8-cup serving bowl; set aside.
In a saucepan, sprinkle gelatin over water and let sit for 2-3 minutes, without stirring, to soften.
Stir until gelatin dissolves.
Add sugar, milk, evaporated milk, cream, vanilla, and ginger; bring to a simmer over medium, stirring constantly (3-5 minutes).
Remove from heat, then allow to rest for 2 minutes so flavors can blend.
Strain mixture into custard cups.
When cool, cover with plastic wrap and refrigerate until set (6 hours or overnight).
Unmold, if desired; top each portion with a generous helping of fruit before serving.