4 cups heavy cream
1/2 cup sugar
2 teaspoons of vanilla essence
2 packets powdered gelatin
100 ml cold water
1 cup blueberry sauce
1/2 cup chopped Mango
1/4 cup blueberry
Heat the heavy cream and sugar in a pan. Once the sugar is dissolved, remove from heat and mix vanilla essence.
Sprinkle the gelatine over the cold water in a bowl and let stand 5 to 10 minutes.
Pour gelatine in the very warm Panacotta mixture and stir until the gelatine is completely dissolved.
Divide the vanilla panacotta mixture into two bowls.
Lightly grease the bundt cake mould and on base put chopped mangoes and pour one half of vanilla panacotta mix and keep in fridge for 2 hours to set.
In second half of vanilla Panacotta when cooled add blueberry sauce and mix well. Keep little blueberry sauce aside for serving.
After two hours remove the bundt mould from fridge and carefully pour the blueberry Panacotta mix well and again place the Panacotta again in the fridge to set.
To de mould the Panacotta, place the bundt cake mould in warm water for 2 minutes and then invert it on to the plate.
For blueberry sauce:
2/3 cup Blueberries
1/2 cup water
1/4 cup sugar
2 tablespoons fresh lemon juice
1 tablespoon butter
To make blueberry sauce mix all ingredients in a small saucepan. Bring mixture to a boil. Reduce heat to medium-low; add butter and gently simmer for 10 minutes or until sauce thickens.