Ube Panna Cotta

About this recipe

To create this delightful dessert, careful adjustments were made to the proportions of ube jam and cream, ensuring a perfect balance of fats and sweetness. The addition of ube extract not only enhanced the dish's vibrant purple hue but also contributed to its overall flavor profile. Recognizing that cream imparts a rich mouthfeel and a creamier taste, we aligned with recipes that emphasized a heavier cream-to-milk ratio. The sugar content was kept simple—just enough to sweeten the panna cotta without overwhelming it. To elevate the flavor further, a splash of vanilla extract was included. However, incorporating vanilla bean or paste would have intensified the aromatic experience even more, adding another layer of complexity to this already tempting treat.

Ingredients

• 1 cup of coconut milk

• 1.5 tablespoons of gelatin

• 3 cups of heavy cream

• 1 cup of ube halaya jam

• 3 tablespoons of granulated sugar

• 1 tablespoon of vanilla extract

• 2 teaspoons of ube extract

• pinch of table salt

Optional Toppings (see bottom of page)

• shaved apple slices (frozen)

• sweetened coconut flakes (toasted or untoasted)

• cubed peaches (caramelized)

• walnuts (chopped)

• ice cream scoop

1. To make a delicious ube panna cotta, start by combining milk and sugar in a medium pot, then sprinkle gelatin on top and let it hydrate for 10 minutes.

2. Heat the mixture over medium-high heat, whisking constantly until it's steaming, ensuring the gelatin dissolves without boiling. (*note temp should reach 135 degrees Fahrenheit on an instant-read thermometer)

3. In a separate small bowl, loosen the ube halaya by gradually stirring in some of the milk mixture until smooth. Once combined, add the ube halaya to the milk mixture, then incorporate heavy cream, vanilla extract, and ube extract for added flavor.

4. Pour the final mixture into a ramekin or any circular dish; I find that using deep muffin tins work well to save fridge space. Cover with plastic wrap, and refrigerate for at least four hours. (*note unmolding the panna cotta any earlier can cause it to split or have a loose texture)

Instructions

Additional Baking Tips

• To toast coconut flakes is a simple process that enhances their flavor and texture. Begin by preheating your oven to 350 degrees Fahrenheit. Next, spread the coconut flakes evenly on a baking tray lined with parchment paper. This ensures that the flakes don’t stick and makes for easy cleanup. Place the tray in the oven and monitor the flakes closely as they toast, which should take about 8 to 10 minutes. Keep an eye on them, as they can go from perfectly golden brown to burnt quite quickly. Once they reach that delightful golden hue, remove the tray from the oven and let the flakes cool before using them as a topping

• shaved apple slices can be made by freezing any hard apple of choice for 2 to 3 hours. To shave off the apple sliced, you can use a large box grater to grate the apple over your ube panna cotta or dessert of choice. The large box grater gives the apple an almost Italian ice/snow cone feel. You can also use a knife to thinly slice the frozen apple to use as a textural contrast. I would not recommend using a micro plane as the tiny holes wind up turning your frozen slices to mush, losing its structure.