Mangosteen cream

Ingredients for 8 servings:

• 300 g puree (mangosteen puree, equivalent to about one kilo of fresh mangosteens)
• 2 egg yolks
• 150 g sugar
• 250 ml milk
• 1 vanilla pod(s)
• 10 g cornstarch
• 8 sheets of gelatin
• 1 lime(s)
• 250 ml sweet cream

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

should also work with lychee

Because of their relatively short shelf life, mangosteens are rarely found in Europe. However, this recipe can easily be recreated using lychee instead. First, whisk the two egg yolks with a tablespoon of sugar, the cornstarch, and a little milk. Meanwhile, bring the rest of the milk to a boil with the scraped-out vanilla pod and another tablespoon of sugar, and let it steep for ten minutes. Remove the pods, heat again, and mix evenly into the egg yolk mixture, stirring constantly. Bring to a boil several times, remembering to stir frequently. Allow to cool slightly and dissolve the gelatin leaves that have been soaked in water. Meanwhile, deseed the mangosteen flesh, puree the mixture, and pass it through a sieve again. Stir it into the still-hot cream, squeeze the lime and add the juice. Cool in the refrigerator until light furrows are left when a fork is pulled through it. Whip the cream with the remaining sugar until stiff peaks form and fold into the mixture. Fill with a piping bag or directly into glasses and allow to set completely. You can decorate with a chocolate sauce, for example, but we find this overpowers the mangosteen flavor.