White chocolate panna cotta with mango coulis (made with agar-agar)

Panna cotta: off the heat, pour a little cold milk into a saucepan and add the agar-agar. Mix well.

Then add the remaining milk, liquid cream, and previously chopped pieces of white chocolate.

Cook over medium heat and stir regularly to make the mixture smooth. Let it cook for 1 minute after boiling.

Pour the mixture through a strainer into jars or silicone molds. Let cool, then refrigerate for at least 6 hours.

Mango coulis: Cut a ripe mango into cubes and place them in the blender bowl with the sugar, water, and lemon juice (or alternatively, use an immersion blender).

Adjust the sugar and water according to the desired result and then place in the refrigerator.

To finish, at the last moment, pour the mango coulis over the panna cotta. You can decorate your glass with grated coconut, for example.