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How to make Mango panna cotta with strawberry and lime syrup

Yield = 8
Prep time: 4:25
Cook time: 0:20
Total time: 4:45

Ingredients

2 x 300g packs of Sara Lee Frozen Fresh Strawberries & Mangoes
2 limes
240g caster sugar
4 gelatine leaves (see note)
300ml thin cream
300ml thickened cream

Method

Step 1 Separate out frozen strawberries and mangoes and allow to defrost in individual bowls.
Step 2 To make the strawberry and lime syrup, remove rind from 1 lime using a zester and set zest aside. Juice both limes and place juice in a saucepan with 130g of the sugar and 3/4 cup water. Stir over low heat until sugar dissolves, then boil for 5 minutes. Cool slightly. Stir in berries and zest, then chill until needed.
Step 3 Puree defrosted mangoes in a food processor until smooth.
Step 4 Place the gelatine leaves in a bowl of cold water and allow to soak for 5 minutes.
Step 5 Place creams and remaining sugar in a pan over medium heat and stir until sugar dissolves and cream is at scalding point. Remove from heat.
Step 6 Squeeze out gelatine leaves and add to the hot cream. Place pan in a large bowl of iced water and cool, stirring occasionally. Stir through mango puree, then pour into 8 glasses or 1/2-cup-capacity (125ml) dariole moulds. Cover and chill in fridge for a minimum of 4 hours. Serve topped with the syrup.
Step 7 Refrigerate extra syrup for up to a week to serve on ice-cream.