Saffron and Mango Panna Cotta with Hazelnuts
Peel the mango and dice the flesh into small cubes. Purée 1/2 of the mango and set the rest aside. Bloom the gelatin in cold water. Bring the cream, milk, sugar, saffron and mango purée to a boil then remove from the heat. Squeeze out excess water from the gelatin and stir into the warm mango mixture until melted.
Let the mixture cool over an ice bath, stirring occasionally. Once the liquid starts to gel, distribute between small dessert bowls or glasses and chill for at least 3 hours in the refrigerator.
Dry-toast the hazelnuts in a frying pan until nutty, remove from the heat, let cool, chop coarsely and mix with the reserved mango. Serve over the panna cotta.