- 3 sheets of gelatine
- 8 mangosteen
- 200 ml semi-skimmed milk
- 200 ml Greek yoghurt
- 1 tbsp icing sugar
- 1 lime
- 1 mango
- 100 ml freshly squeezed orange juice
- 1 tbsp caster sugar
- Blender or hand blender
- Soak the sheets of gelatine in cold water for 5 minutes.
- Score the skin of the mangosteen right around. Remove the stalks. Remove the flesh segments and remove the seeds. Purée the flesh in the blender or with the hand blender. Pour through a sieve and collect the juice Press as much juice as possible through the sieve.
- Bring half of the milk to the boil in a saucepan. Add the soaked gelatine and stir until the gelatine has dissolved. Pour into a mixing bowl and add the rest of the milk, the mangosteen juice, yoghurt and icing sugar.
- Scrub the lime, zest the skin and squeeze the juice. Reserve the zest. Add the lime juice to the blender and stir. Divide the panna cotta over 4 dishes. Place in the fridge and leave to stiffen for at least 4 hours.
- Cut the mango into two halves along the stone. Score each half into squares without cutting through the skin. Turn out the halves with your thumb and slice off the cubes. Or use a mango slicer. Slice the mango into smaller cubes.
- Heat the orange juice with the caster sugar in a saucepan and simmer over a low heat for 3 minutes. Add the mango cubes and simmer for another 3 minutes. Make sure that the mango stays whole. Add the lime zest and let the mixture to cool until use.
- Divide the mango over the dishes with the panna cotta.
Nutrition value per person/bite
- 285 kcal
- 6 g
- 6 g
- 4 g
- 50 g
- 49 g
- 4 g