mangosteen yoghurt pannacotta
Ingredients (serves 4)
100ml mangosteen puree
1/2 cup caster sugar
1/2 teaspoon vanilla extract
- 2 sheets gelatine
- lime juice
- lime zest
To open a mangosteen: The inedible exterior of the fruit starts out fibrous and firm, but softens during the ripening process. Score around the centre of the fruit with a sharp knife taking care not to cut into the soft flesh underneath. Pull the shell gently to release the white flesh inside.
- Soak the gelatine in cold water.
- Whisk yoghurt, cream, mangosteen puree and vanilla together.
- In a small pan heat the sugar with a few tablespoons of water to dissolve the crystals. I had to heat this mixture until boiling because the sugar here in Hanoi is really crystallised and I didn’t have any caster sugar. When the sugar has dissolved remove from heat and stir the gelatine through. Pour into a bowl, cool slightly then mix few tablespoons of the cream mixture through to cool it.
- Mix the gelatine mixture through the rest of the cream, pour into 4 moulds and refrigerate until set, about 4 hours.
- Finely blender the mango with some granulated sugar and a squeeze of lime juice and set aside.
- Meanwhile prepare lime zest. Peel the zest from a lime with a vegetable peeler. Remove any white pith with a sharp knife and julienne the green zest. Place zest in a small pan and cover with cold water. Heat until boiling, then drain and refresh the zest. Repeat one more time. This removes the bitterness from the zest.
- stir prepared zest through mango mixture, put it two tablespoons on top of each set pannacotta and serve immediately.