28 Sep 2012

A chill thrill

Delicate Flavour: Mangosteen Photo: S. Siva Saravanan
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
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.
Executive Chef
Vivanta by Taj - Connemara

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