Mangosteen cream
Instructions
Peel the mangosteens, kernel and passes give the pulp through a fine sieve, collecting the proceeds into a bowl: you get about 150 g of puree.
Pass through a sieve while the custard, collected in a pan, add the mashed fruit and warm all at moderate heat, stirring constantly with a wooden spoon.
Before the mixture comes to boil, remove from heat and add the gelatine, previously softened in cold water and squeezed, and the lime juice.
Let cool the mixture and, before they completely rassodi, mix in whipped cream together with sugar, then put it in a pocket of fabric with a star nozzle and divide it into four individual cups.
Pour on the cream a little cold chocolate sauce, garnished with wafer leaves and serve.
Ingredients and dosing for 4 persons
- 6 mangosteens
- 150 g of pastry cream (see recipe)
- 4 sheets of isinglass
- 1 teaspoon of lime juice
- 12 cl of cream
- 50 g of sugar
- 2 tablespoons of chocolate sauce
- 4 leaf-cut wafers