Mangosteen Panna Cotta | Exotic Delight

Soak the gelatin sheets in a bowl of cold water for about 5 minutes.

Carefully open the mangosteen fruits. Remove the white pulp and finely puree it in a blender. Then strain the puree through a fine sieve to obtain a smooth liquid.

Heat 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.