Heat the product to 70°C and pour into 5 cm diameter single-portion stainless steel molds. Blast chill to 4°C and let stabilize in the refrigerator for at least 2 hours.
Cut the mango into 1 cm cubes. Add the grated ginger and heat to 60°C. Mix the pectin with the sugar, add to the mango mixture, and bring to a boil. Cool to 4°C.
Mix the first five ingredients. Pass the mixture through a sieve and bake in the oven at 158°C for about 10 minutes. Melt the chocolate and mix it with the pailleté feuilletine. Distribute 25 g of the mixture into 6 cm diameter round molds. Press down well to fill all the spaces and cool to 4°C.
Place the panna cotta on the crunchy base. Spread the creamy mango and ginger dice on the surface. Glaze with neutral gelatin.