Buy all ingredients right below the recipe
Ingredients
- 8 pcs. Mangosteen
- 1 pc. Mango
- 1 pc. Lime
- 100 ml Orange juice
- 3 sheets Gelatin
- 200 ml Milk (1.5% fat)
- 200 ml Greek yogurt
- 1 tbsp Powdered sugar
- 1 tbsp Granulated sugar
Preparation of the Panna Cotta
- 1Soak the gelatin sheets in a bowl of cold water for about 5 minutes.
- 2Carefully open the mangosteen fruits. Scoop out the white flesh and finely puree it in a blender. Then strain the puree through a fine sieve to obtain a smooth liquid.
- 3Heat half of the milk in a small saucepan (do not boil). Squeeze out the soaked gelatin well and dissolve it completely in the warm milk while stirring. Add the remaining milk, mangosteen puree, Greek yogurt, and powdered sugar and mix everything well.
- 4Divide the panna cotta among 4 dessert glasses and let it set in the refrigerator for at least 4 hours (preferably overnight).
Mango Ragout & Serving
- 1Peel the mango and cut it into small cubes. Finely grate the lime zest and set aside, then squeeze out the juice.
- 2In a small saucepan, heat the orange juice with the sugar and simmer for about 3 minutes. Add the mango cubes and gently simmer for another 3 minutes until they are slightly soft but still retain their shape. Stir in the lime juice, add the lime zest, and let the ragout cool completely.
- 3Evenly distribute the cooled mango ragout over the set panna cotta in the glasses and serve.
Tip
For a vegan version, you can replace the gelatin with agar-agar and the dairy products with coconut milk and soy yogurt.
When buying mangosteen, make sure the skin yields slightly to gentle pressure – then they are perfectly ripe.
