Mangosteen Panna Cotta with Mango Ragout

Soak the gelatin sheets in cold water for approx. 5 minutes.

Carefully open the mangosteens. Remove the white pulp and finely puree it in a blender. Then strain the juice through a fine sieve to remove any seeds or fibers.

Bring half of the milk to a brief 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.