For the Panna Cotta place the gelatine leaves in the mixing bowl and blitz 20 Sec. / Speed 1. Fill into a small bowl. Set aside. If using gelatine powder, skip this step. Make sure to use gelatine powder or leaves that dissolve in cold liquid.

Add the chocolate and blitz 5 Sec. / Speed 8. Transfer into a small bowl and set aside.

Add the caster sugar to the mixing bowl and blitz 10 Sec. / Speed 10. If you are using vanilla beans instead of vanilla bean paste, you can add them to the sugar to blitz up.

Add 400g milk and vanilla bean paste and cook 4 Min. / 70C / Speed 2.

Add the gelatine mixture in the mixing bowl and cook 30 Sec. / 70C / Speed 3.

Finally, add the chopped chocolate and cream and combine 20 Sec. / Speed 3.

Rinse each dariole mould with ice cold water but do not dry again. The water will help release the Panna Cotta later. Divide the mixture evenly between 8 dariole moulds and leave to set in the fridge for 4 hours or overnight.

To make the passionfruit coulis, place the passionfruit juice, caster sugar and lemon juice in the mixing bowl. Cook 12 Min. / 90C / Reverse Speed 1. Pour into a small jar and leave to cool.

Once the Panna Cotta are set, simply run a clean, wet knife around the Panna Cotta and release them carefully onto a plate. If that does not work, you can also sit them in a bath of hot water for 1 minute and then it is super easy to release them. Spoon over some passionfruit coulis and decorate with a few slices of mango. Serve straight away.