Mango Panna Cotta
3 teaspoons unflavored powdered gelatin
1/4 cup cold water
2 cups cream
1/4 cup sugar
2 cups milk
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
2 to 3 very ripe mangos
In a plastic bowl, sprinkle the powdered gelatin over cold water, and allow the water to absorb.
In a small sauce pot, heat the cream and sugar over medium-low heat, until the sugar is dissolved and the cream has almost reached a simmer.
Gently fold in the gelatin mixture, and stir until fully melted.
Allow the cream and gelatin mixture to cool, then whisk in the Greek yogurt.
Pour the first layer into the presentation glasses, then place into the refrigerator to set as you make the mango panna cotta.
Repeat the same instructions as above for the mango panna cotta, replacing the addition of the Greek yogurt with the mango puree.
Pour the mango mixture over the Greek yogurt panna cotta that has already set, then place back into the refrigerator to allow to set again.
Serve chilled with a sprig of mint and fresh mango slices.