Combine milk, bourbon and sugar in a saucepan and simmer for 5 minutes (do not boil) and allow to cool.
Mix gelatine with 1/2 a cup of boiling water until smooth then thoroughly mix into cooled milk. Stir through grated chocolate then pour into moulds and refrigerate for at least 2 hours (overnight is best).
Chop mangoes then combine all ingredients in a bowl and serve with pannacotta.
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