Garcinia Cambogia Panna Cotta


The Recipe

Name of the core ingredient: Garcinia Cambogia
Botanical name: Garcinia gummi-gutta
Other name in English: Malabar Tamarind, Wild Mangosteen
Name in Vietnamese: Trái Bứa, Măng cụt rừng

Garcinia Cambogia is a fruit native to southern India and Southeast Asia, also known as wild mangosteen, is a wood tree that lives extensively in some forests in Quang Ngai province. In addition, it also grows along with the forests of the western provinces of Vietnam. Garcinia Cambogia is medium- sized plants, the harvest time of Garcinia Cambogia falls from June to August of the lunar calendar every year. But because of having lower economics value than the purple mangosteen, farmers cut them down to make farmland for other plant varieties. It has a pleasant mild aroma, has many seeds, sour taste, green skin and yellow when ripe.


Traditional Usage:

Since ancient times, pomelos have been considered a valuable medicinal plant in the treatment of diseases: rashes, coughing up blood, allergies, peptic ulcer, duodenum, poor digestion . These effects were discovered when using Garcinia Cambogia bark, which was found to contain a lot of vitamin C.

Different from the sour taste of lemon or the bitterness of crocodile when adding to the pot of water to boil water spinach. The sour taste of bar is sweet, light and gentle. Garcinia Cambogia is usually picked when the fruit is ripe or nearly ripe, then separating the seeds to keep the shell, sliced skin and dried for storage to make medicine or used to cook sour soup, fish stock.


Health benefits:

Reduce Cholesterol: Garcinia Cambogia also has a very large component Hydroxycitric Acid . This is a substance that helps to reduce the conversion of sugars into fat, make fat tissue smaller and reduce the synthesis of bad cholesterol inside the body.


Weight loss: Research by scientists also shows that this ingredient in the fruit will reduce cravings, work very well in burning excess fat and help to lose weight effectively.


Increased energy: When you start losing weight, your body has a big change, and a lot of people feel tired and muscles are not toned after weight loss. However, Garcinia Cambogia extract can help you combat this problem, by promoting a large amount of energy to “beat” the exhausted moments during weight loss.



For Garcinia Cambogia Jelly:

300 ml Garcinia Cambogia juice
150 gr Sugar
2 pcs Gelatin sheet
50ml Water

For Garcinia Cambogia cubed:

200 gr Garnicia Cambogia
100 gr Sugar
4 gr Agar Agar

For cream layer:

200 ml Whipping cream 350 ml Non sugar milk 1 pc Vanilla pod
1 tsp Honey

For Almond crumble:

50 gr Unsalted butter
100 gr Sugar
100 gr Flour
100 gr Flaked almonds

For Plating:

Cream layer
Garcinia Cambogia jelly layer Almond crumble
Garcinia Cambogia cubed Strawberry
Sugar art Black berry



Time needed: 45 minutes

  1. Soaking the gelatin sheet in ice water, take out and drain when using.
  2. Combine the garcinia cambogia juice with sugar and water in a saucepan, cook over low heat until sugar melted, adds the gelatin sheet and stir continuously until melt. Pour the gelatin mixture into cups. Keep them cool in the fridge for 30 mins
  3. Cook another batch of garcinia and sugar in another separate pan to make jelly cubes. After the sugar dissolves add Agar powder, stir until combined. Pour out a small tray and keep it cool in a fridge for 30 mins
  4. When hardened, take the garcinia out of the tray and cut it into small cubes.
  5. Pour whipping cream, milk and sugar in a saucepan and cook with low heat until sugar melts and reaches about 60-degree Celsius. Turn off the heat put the gelatin sheet and stir until melted.
  6. Pour into the glass to create another layer (The glass was prepared Garcinia Cambogia jelly below).Keep in the cooler for another 30 minutes.
  7. Decorate with a little bit of almond crumble, Garcinia Cambogia cubed, a blackberry, some cut wedge of strawberry and sugar art (optional).



  1. Soaking the gelatin sheet help jelly or glazing light and good texture.
  2. Don’t cook cream overheat because it can cause cream is decomposed.
  3. Always combine taste between creamy and a little sour to help balance.

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