Mangosteen Panna Cotta with Mango Ragout

Soak the gelatin sheets in cold water for about 5 minutes until softened.

Cut the mangosteens in half, remove the white flesh, and discard any seeds. Purée the fruit flesh with an immersion blender, then strain it through a fine sieve to obtain only the clear fruit juice.

In a saucepan, heat half of the milk (do not boil!), then add the squeezed gelatin sheets. Stir until the gelatin is completely dissolved. Remove from heat and stir in the remaining milk, mangosteen juice, Greek yogurt, and powdered sugar.