 |
Pour the cream and milk into a heavy saucepan. Add gelatin sheets. |
|
Place pan over medium heat and stir until gelatin dissolves. Do not boil. Add sugar and honey and continue to stir until sugar is melted. |
|
Just before cream and milk come to a boil, remove from heat. Pour mixture through a strainer to remove foam and to ensure a velvety consistency. |
|
Let cooked cream cool down and add 3/4 of the mango. Pour into wine glasses and chill in refrigerator for six hours. |
|
Add remaining mango on top of individual glasses as garnish just before serving. |
