Green Tea Panna Cotta with Mangoes

In a small bowl, sprinkle gelatin over 1 tablespoon cold water to let it bloom. Set aside.

Combine remaining ingredients in a saucepan. Simmer over medium heat just until white chocolate has melted. Turn off heat.

Add bloomed gelatin to the pan and mix gently until it dissolves completely.

Divide mixture among 8 to 12 medium-sized ramekins or shot glasses. Place in the refrigerator for 2 to 4 hours to let it set.

Top with chilled mangoes before serving. Topping tip: Instead of mangoes, you can also serve this with berries or whipped cream mixed with a small pinch of matcha powder.