1. Prepare the panna cotta:
Bring 100g cream, sugar and agar-agar to the boil.
Remove from heat and stir in remaining cream and vanilla pod seeds. Pour into verrines and chill for at least 2 hours. Hold the verrines on a spatula so that they are tilted. Top with mango coulis.
2. Almond tuiles
Beat egg whites and sugar. Add melted butter, flour and slivered almonds. Roll out dough into thin discs. Bake for 8 min at 180°C.
Remove the tiles from the oven and place them on a rolling pin to give them an arched shape.
