Soak 3 – 4 gelatine leaves in a little cold water until soft. Put 250 ml milk and 250 ml double cream into a saucepan
with a tsp vanilla extract (or paste) and 2 Tbs caster sugar. Bring to a simmer, remove from the heat. Squeeze the water
from the gelatine leaves and add to the hot cream. Stir until dissolved, then pour into ramekin dishes and leave to cool
and set. Chill in the refrigerator for an hour or two before serving. Dice a mango and a couple of balls of stem ginger,
add a Tbs orange juice and some of the syrup from the ginger, and leave to macerate for an hour or so. To serve, dip the
ramekins briefly into hot water (or run a thin knife around the inside) and invert into plates. Spoon some diced mango
and ginger on and around the panna cotta.