Baking & desserts
Ube panna cotta
Ube panna cotta is a creamy Italian dessert in a deep purple coat. The ube gives it a soft, slightly sweet flavor with a hint of vanilla, which pairs well with the tartness of red fruit.
You make it with ube powder, cream, and gelatin. Twenty minutes of work, the refrigerator does the rest.
Ingredients
- 300 ml heavy cream
- 200 ml whole milk
- 50 g sugar
- 6 g UBE.25 ube powder
- 4 gelatin leaves (8 g)
- A pinch of salt
- To serve with: red fruit and fresh mint
Handig om te hebben
- Four molds or ramekins of approximately 125 ml
- A saucepan
- A fine sieve
This is how you make it
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Soak the gelatin. Place the gelatin sheets in plenty of cold water for 5 minutes.
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Make ube paste. Stir the ube powder with 3 tbsp of the milk into a smooth paste. This prevents lumps.
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Heat the cream, the rest of the milk, the sugar and the salt in a saucepan until just before boiling. Do not let it boil.
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Remove the pan from the heat and stir in the ube paste until the color is even.
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Dissolve the gelatin. Squeeze the sheets and stir them into the warm mixture until they have completely dissolved.
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Pour the mixture through a fine sieve into the molds. This removes any lumps and makes the surface smooth.
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Let cool to room temperature and then place the molds in the refrigerator for at least 4 hours. Overnight is better.
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Pour. Dip a mold into warm water for 5 seconds, place a plate on top and turn it over. Garnish with red fruit and mint, as shown in the photo.
Attention
Do not boil the mixture once the gelatin has been added. Above the boiling point, gelatin loses its setting power, and your panna cotta will not be firm enough to unmold.
Variations
- Plant-based: replace cream and milk with 500 ml coconut milk and use 2 g agar instead of gelatin. Agar must be gently boiled for a minute to work.
- In a glass: do not pour it in, but let it set directly in glasses. Then 3 sheets of gelatin will be enough.
- With ube cold foam: top it with a layer of ube cold foam instead of fruit.
- A little lime zest over the fruit makes the whole thing fresher.
Why does it turn so purple? The color comes entirely from the ube itself; there is no coloring in the powder. The more ube you use, the deeper the purple. With 6 grams per half a liter, you will get the color in the photo.
We use this ube
99.7% Filipino ube and 0.3% natural vanilla, with no coloring or added sugar. Makes about 50 lattes per bag. Free shipping on 2 or more items.
