Heat cream, vanilla beans, sugar and salt in medium saucepan over medium heat, stirring constantly to dissolve sugar. Do not simmer. Remove from heat and discard vanilla beans. Add gelatin mixture to cream mixture, blending with whisk quickly until well combined. Allow mixture to cool to 100°F, then stir in yogurt.
Let cooked cream cool down and add 3/4 of the mango. Ladle into wine glasses and chill in the refrigerator for 6 hours. Add the remaining mango on top of the individual glasses as garnish just
Strain the mixture into a pitcher to remove the vanilla bean and orange rind. Pour the mixture into 6 to 8 ramekins or dessert cups, or into 1 larger dish. Chill, uncovered, at least 3 hours. ToAdd sugar and honey and continue to stir until the sugar has melted. Just before cream and milk come to a boil, remove the pan from the heat. Pour the mixture through a strainer into a bowl to remove foam and to ensure a velvety consistency. Let cooked cream cool down and add 3/4 of the mango. Ladle into wine glasses and chill in the This humble Italian dessert originated in the Piedmont region. Though it roughly translates to "cooked cream", the cream is not actually cooked at all. It's merely warmed on the stovetop before being sweetened with sugar, infused with vanilla and thickened with just enough gelatin to hold its shape.
For the cream layers: Put the cream in a saucepan over medium heat and add the condensed milk, sugar, salt and vanilla bean and seeds. Bring to a simmer, stirring to dissolve the sugar, then turn off the heat and leave to infuse for 10 minutes. Remove the vanilla bean. Pour half of the infused cream into a second saucepan and add the espresso
