PANNA COTTA
- In a small bowl, combine powdered gelatin with water & stir. Let bloom for 15 minutes.
- Add 2 cups of plain cooking yogurt to a bowl with 1 cup of whole milk and stir just to combine.
- Add remaining cup of milk to a pan on stove with sugar, gelatin, vanilla extract, cardamom & stir to combine and let come to a gentle simmer. Remove from heat.
- Add whisk warm milk into yogurt milk mixture until combined. Add 1 tsp lemon juice until combined.
- Pour pudding into container of choice and refrigerate for at least 6 hours or overnight.

BUTTER SPICED MANGO
- Heat pan on medium heat and add butter until completely melted.
- Add cardamom, cinnamon, cloves, star anise, black-pepper and let sizzle in butter and continue to stir for a minute or two until fragrant.
- Add brown sugar and toss to combine until sugar starts to melt .Stir continuously until sugar is melted. Add sliced mangoes and stir.
- If flambéing, proceed to next step. If not, let cool and enjoy.
- If flambéing, turn up the heat to medium high and add ¼ cup of dark rum. Quickly step back from pan and allow flames to burn off while using the handle of the pan as leverage to toss mangoes mixture. (Please do not attempt this without adult supervision.)
- Top with warm butter spice mangoes and serve immediately.