Ingredients:Panna Cotta: Mango Sauce:
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 for a few hours until set. Meanwhile, simmer pureed mango, wine, sugar and cinnamon over low heat for 10 minutes. Let cool and remove cinnamon stick.
To serve, unmold onto individual dessert plates and top with mango sauce.