Mangosteen Panna cotta

INSTRUCTIONS

• 1
  Soak gelatin sheets in cold water for 5 minutes.
• 2
  Peel the mangosteen and remove the seeds. Blend the pulp in a blender or with an immersion blender. Strain the juice through a sieve.
• 3
  Bring half of the milk to a boil in a saucepan. Add the soaked gelatin and stir until the gelatin dissolves. Pour into a mixing bowl and add the rest of the milk, mangosteen juice, yogurt, and powdered sugar.
• 4
  Grate the zest from the lime (set it aside) and squeeze out the juice. Add the lime juice to the blender and mix. Divide the panna cotta into 4 small bowls. Place in the refrigerator and let set for at least 4 hours.
• 5
  Heat the orange juice with sugar in a saucepan and simmer for 3 minutes over low heat. Add the diced mango and cook for another 3 minutes. Make sure the mango remains whole. Add the lime zest and let the mixture cool.
• 6
  Dice the mango.
• 7
  Divide the mango mixture among the bowls with the Panna cotta.