Put the milk, cream and sugar in a pot and heat it on the fire, stirring gently until the sugar melts.

When ready, put the fire off and stir in the Jasmine essence.

Put the gelatine sheets in cold water for 10 minutes, then put them in the hot cream and jasmine mixture and stir well to dissolve.

Pour the mixture into the shooters (or moulds) and keep them in the fridge for at least 4 hours or overnight to set.

When the panna cotta has set, prepare the mango compote.

Put the gelatine sheets in a bowl filled with cold water for 10 minutes or until soft.

Heat the mango pulp with the water and sugar and mix until the sugar dissolves. Take it out of the fire, squeeze the excess water from the gelatine sheets and add them to the hot mango pulp. Mix well until completely incorporated.

Top the panna cotta shooters with the compote into the shot glasses and refrigerate until set.

Serve cold.