Serve mangosteen mousse and it’ll leave your guests asking for more
The purple mangosteen is a tropical evergreen tree, believed to have
originated in Indonesia. The fruit is the size of a small orange, round
or flattened at the ends. It has a thick, hard, deep reddish-purple rind
surrounding snow-white flesh, which is in segments resembling those of a
mandarin orange. It is referred to as the “The Queen of fruits” in
South-East Asia. The mangosteen shell is fibrous and firm, but becomes
soft and easy to pry open when the fruit ripens. The delicate texture of
the edible part of the fruit resembles peach. The fruit also has an
astringent flavour.
Mangosteen is usually eaten fresh as a dessert. The fleshy segments are
sometimes canned, but they are said to lose their delicate flavour in
the canning process. The sliced and dried rind is powdered and
administered to overcome dysentery. The rind is also used in the
preparation of ointments for eczema and other skin disorders.
Now, for a recipe.
Mangosteen Mousse
Ingredients
Eggs: 3
Sugar: 50 gm
Milk: 250 ml
Gelatine: 15 gm
Whipped cream: 250ml
Mangosteen segments: 100 gm
Method: Finely chop the mangosteen segments. Soak the gelatine in water
and keep it aside. Boil the milk. Beat the egg and sugar till fluffy
with a whisk. Add the boiled milk gradually and whisk well. Add the
gelatine. Mix well. Add the chopped mangosteen followed by whipped
cream. Refrigerate for two hours and serve chilled.
V. K.CHANDRASSEKARAN
Executive Chef
Vivanta by Taj - Connemara
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