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Mangosteen Panna cotta

4 SERVINGS
Under an hour

Buy all ingredients right below the recipe

INGREDIENTS

  • 3 sheets of gelatin
  • 8x mangosteen
  • 200 ml semi-skimmed milk
  • 200 ml Greek yogurt
  • 1 tablespoon powdered sugar
  • Lime
  • Mango
  • 100 ml freshly squeezed orange juice
  • 1 tablespoon granulated sugar

INSTRUCTIONS

  • 1
    Soak gelatin sheets in cold water for 5 minutes.
  • 2
    Peel the mangosteen and remove the seeds. Blend the pulp in a blender or with an immersion blender. Strain the juice through a sieve.
  • 3
    Bring half of the milk to a boil in a saucepan. Add the soaked gelatin and stir until the gelatin dissolves. Pour into a mixing bowl and add the rest of the milk, mangosteen juice, yogurt, and powdered sugar.
  • 4
    Grate the zest from the lime (set it aside) and squeeze out the juice. Add the lime juice to the blender and mix. Divide the panna cotta into 4 small bowls. Place in the refrigerator and let set for at least 4 hours.
  • 5
    Heat the orange juice with sugar in a saucepan and simmer for 3 minutes over low heat. Add the diced mango and cook for another 3 minutes. Make sure the mango remains whole. Add the lime zest and let the mixture cool.
  • 6
    Dice the mango.
  • 7
    Divide the mango mixture among the bowls with the Panna cotta.
Rohlík cooks

INGREDIENTS