Raspberry Panna Cotta with Mango Chilli Tagliatelle

Mix whipped cream with sugar, the pulp of 1 vanilla bean and raspberry pulp, soak gelatine in cold water, squeeze out, dissolve in a little of the whipped cream mixture and stir into the remaining mixture. Pour into molds, refrigerate. For the mango tagliatelle, peel and seed mangoes and cut into tagliatelle-like strips. Season with “ANDO Chilli Oil”, sugar and vanilla sugar and serve with the overturned, cooled panna cotta.

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