Simple Panna Cotta With A Mango-sage Coulis

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3 cups heavy cream

1 cup whole milk

1 ½ vanilla beans, split with the caviar removed (or 2 ½ teaspoons vanilla extract)

⅔ cup superfine sugar (granulated sugar is fine)

6 sheets gelatin (or 2 envelopes powdered gelatin [about 4 ½ teaspoons])

1 ¼ cups frozen mangoes, thawed

2 tablespoons honey

2 tablespoons sage, roughly chopped

½ lime juiced and zested

Place sheet gelatin in an ice bath and allow to bloom. Set aside until ready to use. (If using powdered gelatin, sprinkle envelopes over 5 ½tablespoons cold water)
In a medium pot, stir together the cream, milk sugar and vanilla beans/caviar (or extract, if using).
Place mixture over medium heat and bring to a simmer, stirring occasionally to dissolve sugar.
Once sugar dissolves, 7 to 10 minutes, remove from heat and cover for 5 minutes. Remove vanilla bean pods and pour mixture into a large bowl.
Stir softened gelatin sheets into the hot mixture and allow to dissolve. (If using, powdered gelatin, pour and stir into mixture).
Once gelatin has completely dissolved, ladle mixture into small jars/cups/ ramekins (4 ounces each).
Place the desserts onto a baking sheet and chill in the refrigerator until they set, but are still very soft, 4 to 6 hours.
For the Coulis: Place all ingredients into a food processor or blender and blend until smooth.
To serve: Once panna cottas have set, spoon 2 tablespoons of coulis over the tops of each. Store in the refrigerator until ready to serve.