Mango Pudding and Roast Coconut Ice Cream

Ingredients
750g cream
5 Gelatin sheets
2g sea salt
4 Kaffir lime leaves
500g Fresh mango puree
150g palm sugar

Method
In a heavy based pot add the cream, mango puree, salt, crushed palm sugar and lime leaves until they come to scald and sugar is dissolved. Allow to steep for 10min.
Bloom the gelatin then add to the mixture.
Strain mixture and allow cooling in an ice bath. Allow the mixture to set before portioning into 175gm bowls or glasses.
Allow cooling and setting in the refrigerator. Serve with a scoop of roast coconut ice on top.

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