PANNA COTTA1/3 cup heavy cream3 tablespoons sugar3/4 teaspoon Knox gelatin1/2 cup buttermilk
MANGO SAUCE1 ripe mango, peeled, pitted and pureed1/2 cup dessert wine1 tablespoon sugar1 cinnamon stick
Stir together cream and sugar; simmer until sugar has dissolved. Whisk in gelatin until dissolved then stir in buttermilk. Pour into two 6- to 8-ounces heart shaped molds and chill until set. Meanwhile, simmer pureed mango, wine, sugar and cinnamon over low heat for 10 minutes. Let cool and remove cinnamon stick. Unmold each onto a dessert plate and top with mango sauce.
Let chill for several hours.