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INGREDIENTS
- 3 gelatin sheets
- 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
- 1Soak the gelatin sheets in cold water for 5 minutes.
- 2Peel and seed the mangosteen. Blend the pulp in a blender or with an immersion blender. Strain the juice through a sieve.
- 3Bring half of the milk to a boil in a pot. Add the soaked gelatin and stir until the gelatin dissolves. Pour into a mixing bowl and add the remaining milk, mangosteen juice, yogurt, and powdered sugar.
- 4Grate the zest of the lime (set it aside) and squeeze the juice. Add the lime juice to the blender and mix. Divide the panna cotta into 4 bowls. Place in the refrigerator and let set for at least 4 hours.
- 5In a pot, heat the orange juice with sugar and simmer for 3 minutes over low heat. Add the mango cubes and cook for another 3 minutes. Ensure the mango remains whole. Add the lime zest and let the mixture cool.
- 6Cut the mango into cubes.
- 7Divide the mango mixture into the bowls with the panna cotta.
