Coconut panna cotta & Cardamom Biscuits

• Start with panna cotta. Place the gelatin sheets in cold water.
• Pour coconut cream, milk, cream and sugar into the pan. Place it on the fire and heat it slowly until it reaches the boiling point. Remove from heat, cool slightly and place drained gelatin sheets.
• Pour it into cups and leave to cool. Then place it in the fridge to get solid.
• While the panna cotta resting, make cardamom cookies.
• In a bowl, mix the flour, baking soda, ground cardamom, and a pinch of salt.
• Melt the butter in the pan, then add maple syrup, a few tablespoons of lemon juice, and white sugar. Stir until the mixture is solid. Leave to cool slightly and add to the flour mixture.
• In a jar, beat an egg with brown sugar and add it to the mixture produced before.
• Cover it and put it in the fridge for half an hour to rest.
• Form 15-20 gram balls.
• Spread the baking paper on the baking . Press the formed balls a little to make them pancake-shaped and lay out a couple of inches apart.
• Bake in a preheated 175 degree oven for about 15 minutes. Until the dough is nicely browned.

Serving:

Peel off the mango, cut it in half and cut it into very thin slices. I unfold and twist the rose beautifully. Put the mango on the panna cotta, sprinkle with maldon salt. Serve with cardamom cookies.