1^st Recipe: Mangosteen Yogurt Panna Cotta

(Serves 4)

Ingredients:

ü      4oz mangosteen puree

ü      8oz heavy cream

ü      6 oz plain yogurt

ü      1/2 cup sugar

ü      1 tsp lime zest

ü      1/2 tsp vanilla extract

ü      3 gelatin sheets

Method:

Ø       Soak the gelatin sheets in cold water for 2-3 minutes until softened, then squzze water.

Ø       In a bowl, whisk together the yogurt, mangosteen puree, cream, lime zest, vanilla, and sugar until smooth.

Ø       Strain the mixture through a fine sieve.

Ø       In a small pan melt the gelatin over low heat, and stir in the sugar and vanilla.

Ø       Whisk the gelatin mixture thoroughly into the yogurt mixture.

Ø       Pour the mixture into 4 glasses and chill until firm.

Thank you: the View from the Bay http://abclocal.go.com/kgo/story?section=view_from_the_bay/food_wine&id=6277676

2^nd Recipe: Mangosteen and lime sorbet Recipe

Ingredients:

ü      2 mangosteens, halved, segments removed and shells reserved

ü      1 lime, juiced

ü      ½ cup caster sugar

ü      1 egg white

ü      4 ice cubes

Method:

Ø      Combine all ingredients in a blender, a blendr until smooth.

Ø      Pour mixture into shallow tray, place in freezer for 15-20 minutes or until set.

Ø      Scoop mixture into mangosteen shells.

Ø      Serve immediately.

Thank you: Ready Steady Cook

http://readysteadycook.ten.com.au/2772.htm

3rd Recipe: Mangosteen Mousse

(8 cups)

Ingredients:

ü      1 envelope (1/4 ounce) unflavored gelatin

ü      2 cups Mangosteen Puree

ü      1 1/2 cups chilled heavy cream

ü      1/3 cup sugar

ü      pinch of salt

ü      1/2 tsp vanilla extract

Method:

Ø      In a medium saucepan, combine gelatin with ¼ cup of the mangosteen juice. Stir to soften, about 1 minute

Ø      Cook over low heat 1 to 2 minutes until gelatin dissolves. Add Mangosteen Puree and cook, stirring, over medium heat for 5 minutes.

Ø      Remove mixture from heat and set aside to cool completely. 

Ø      In a large bowl, beat the cream, sugar, and salt until the mixture holds stiff peaks.

Ø      Whisk in vanilla extract.

Ø      Whisk about ½ cup of the cream mixture into the cooled mangosteen mixture until fully incorporated.

Ø      Add about a quarter of the mangosteen mixture to the whipped cream, whisking until fully incorporated.

Ø      Repeat 3 more times until all of the mangosteen mixture has been incorporated into the cream.

Ø      Spoon mixture into small individual serving dishes and chill until set, at least 2 hours. Makes about 8 cups.