Lime Pannacotta with Mango Coulis and Granite

1. To make the granite, heat the water and sugar on the stove to make stock syrup. Allow it to boil until big bubbles start to appear. Peel the mango and blitz the flesh with the lime juice and zest and add to the stock syrup. Place into a shallow plastic container and put into the freezer. Stir the granite once every 20 minutes to break up the ice crystals: it should take about 2 hours to set to flaky, icy granite. 2. Start making the panacotta by soaking the gelatine in cold water. Put the Philadelphia Light, vanilla seeds, lime zest and juice into a sauce pan and mix over a low heat and mix until the Philly has softened and melted. Add in the softened gelatine and remove from the stove. Fold in the yoghurt and sift into the icing sugar. Mix everything well. The mix is now ready to be poured into dessert glasses and left to sit in the fridge. 3. While the pannacotta is cooling make the mango coulis by peeling the mangoes and blitzing the flesh with the icing sugar and the lime juice. Pass through a sieve to make a very smooth coulis. 4. Remove the pannacotta from the fridge 10 minutes or so before serving. Spoon over a couple of tablespoons of the mango coulis and garnish off with granite. Serve immediately.