Mocha Panna Kotta with Fleur De Sel Caramel or Salted Caramel

Ingredients -
For the Panna Kotta -

Milk - 200 ml ( I used Amul 200 ml pack)
Cream - 200 ml (Amul)
Granulated Sugar - 1/4 cup
Gelatin - 1 1/2  tbsp
Coffee powder - 2 tbsp
Dark Chocolate - 3/4 cup ( 75 - 80 g) Cut into small pieces
Water - 3 - 4 tbsp

For the Fluer De Sel Caramel

Granulated Sugar - 1 cup
Water - 1/2 cup
Cream - 1/2 cup
Sea Salt - 1 tsp

Method -

For Panna Kotta -
1. In a small bowl soak the gelatin in 3-4 tbsp cold water.
2. Take a pan and heat the milk, when it reaches boiling
    point, slow down the heat, add the cream, keep stirring.
3. Add sugar, coffee in the milk - cream mix and let it come
    to boil, take it off the heat, add the soaked gelatin and 
    whisk it, until  mixed well.
4. In a large bowl take the cut chocolates, pour the mixture
    over it and mix it until incorporated well.
5. Sieve it through a strainer so you get a smooth, dark 
    coloured choco liquid.
6. Take tall stem glasses or cups or Ramekins. If you want 
     to de mould it then spray the ramekins with little oil and 
     wipe it lightly to remove excess oil.
7. Pour the mixture in glasses, cups or ramekins, filling it 
     halfway, chill it 4-5 hours or overnight.
9. If the panna kotta is in ramekins, for de moulding, dip
    the ramekins into hot water for few seconds and run a 
    slightly hot knife around the edges to loosen it. Turn it 
    upside down on a plate, pour the fluer de sel generously 
    over it and enjoy the sumptuous n heavenly taste of 
    this chocolaty delight.

For the Fleur de Sel Caramel-
1. Take a pan and put the sugar into it, add water and heat it 
     on a high heat until it reaches boiling point, continue boiling
      it, without stirring it (stirring will crystallize the sugar).  
      Shake it with the handle of the pan.
2.  Watch closely to prevent it from burning. Continue boiling 
      it until it reaches golden in colour, remove it from heat, add 
      the cream slowly, stirring it continuously, let it cool down a 
      bit, add the salt into it. Replace it into a serving cup or bowl 
      and serve the yummy, Salty caramel with the panna kotta.

Mango Mousse

Ingredients -
Ripe mangoes - 1 kg
Thick fresh cream - 200 g
Castor sugar - 3 tbsp ( can be added or reduced according to preference)
Gelatin - 2 tbsp ( dissolved in 2-3 tbsp warm water)
Lemon juice - 1 tbsp
Condensed milk - 6 -7 tbsp 

Method -
1. Peel and clean the mangoes, cut it into small pieces, save 
    some mango cubes for garnishing.
2. Place it in a blender, process until smooth to make puree, 
    sieve it to take out any remaining fiber. Add the lemon 
     juice in the puree. 
3. Whip the cream and sugar until light and fluffy and soft
     peaks form ( place the bowl of cream over  a bigger bowl
     full of ice and then beat it with an electric mixer to speed 
     up the process). Take care not to over whisk the cream,
     to save it from curdling. Save 2 tbsp for decoration.
4. Fold in the mango pure with the dissolved gelatin ( take
     care there are no lumps) and condensed  milk into the 
     cream and sugar mixture.
5. Pour it into individual dessert cups or ramekins and 
    refrigerate for 6-8 hours or overnight.
6. Garnish it with remaining mango cubes or pipe the cream
    over the individual mousse cups and put mint sprigs.
7. Serve it chilled, it's easy to make and gets lot of appreciation            from your family and friends.