Panacotta with Mango drizzle

Directions

1. Combine milk, cream, vanilla bean, sugar and gelatine in a medium pan over a low heat. Stir until the gelatine is dissolved; do not boil.
2. Strain cream mixture into a jug, discard bean, stir in juice; cool.
3. Pour cream mixture into 6 x ½-cup capacity moulds. Cover, refrigerate for about 6 hours or until set.
4. Cut mango cheeks from seed, peel skin. Slice mango thinly. Arrange mango on serving plates.
5. Invert panna cotta onto mango; drizzle with extra passionfruit pulp.