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Mangosteen Panna Cotta with Mango Ragout
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Knuspr-Küche
Erleben Sie den Zauber der Tropen mit dieser cremigen Mangostan-Panna-Cotta. Die feine Süße der exotischen Mangostan trifft auf ein fruchtiges Mango-Ragout und eine erfrischende Limettennote. Ein leichtes, elegantes Dessert, das Ihre Gäste begeistern wird.
Preparation method
Soak the gelatin sheets in cold water for about 5 minutes.
Carefully open the mangosteens. Remove the white flesh and puree finely in a blender. Then pass the juice through a fine sieve to remove any seeds or fibers.
Briefly bring half of the milk to a boil in a saucepan. Remove the pan from the heat, squeeze out the soaked gelatin well, and dissolve it completely in the warm milk while stirring. Add the remaining milk, mangosteen juice, Greek yogurt, and powdered sugar, and mix everything well.
Chef's tip
When buying mangosteens, look for a deep purple skin that yields slightly to gentle pressure – then they are perfectly ripe.
Ingredients
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