Ube Panna Cotta (Ube Decadence)
Ube Panna Cotta Recipe or ube decadence is a simple dessert made of sweetened cream, gelatin and ube halaya. Delicate and not too sweet pudding that you’ll enjoy after a hearty meal!
Ube Panna Cotta Recipe is an offshoot of the Italian dessert. Soft, silky and creamy panna cotta with purple yam dessert of the Philippines! I have to say, ube panna cotta is just dreamy. I mean, I enjoy the classic panna cotta as the next guy but this version is just so delicious. It’s not to sweet and it’s bursting with ube flavors! A great milky, ube-filled, sweet finish to a delicious dinner!
Best Ube Panna Cotta Recipe!
Ube decadence or ube panna cotta is a game changer! It’s a step-up from the classic panna cotta for a unique dessert experience.
It’s easy to make with only four ingredients needed. You can either buy or make you own ube halaya using my ube halaya recipe.
Adjust the sweetness of the panna cotta depending on your preference but adjusting the sugar measurement.
Make it a day ahead to free up some time when preparing your favorite dinner dish. Take it out from the fridge when ready to serve.
I used heavy whipping cream instead of all-purpose cream. Heavy cream contains more milk fat making the panna cotta more creamy.
How to serve your decadence.
You can use a ramekin or ceramic mold to make and serve your panna cotta decadence. You can either flip out the panna cotta into a saucer or eat right from the ramekin.
Using a clear glass also works well and looks inviting. I would suggest using a thick-walled glass though since it will spend some time chilling in the refrigerator.
Some tips for and an amiable experience
Grated ube halaya is needed for the recipe. Since ube halaya is somewhat soft, you need to freeze ube halaya wrapped in cling film until firm.
You can use powdered gelatin if you can’t get hold of gelatin sheets. If your using powdered gelatin, Stir in the powder in water until it blooms. Heat the mixture in a microwave until it turns to liquid then mix in with the cream. 2 sheets of gelatin is equivalent to 1 tsp of powdered gelatin.
The secret ingredient is always LOVE
You may also like:
Mango and Nata de Coco – Treat yourself with this refreshing mango dessert. If you’ve never tried making Mango and Nata de Coco before, here’s a simple recipe that you can put together in a few minutes.
Buko Pandan Salad is one of the many Filipino desserts that you will see on special occasions. A refreshing treat with coconut, jelly, and a hint of pandan with rich lip-smacking cream.
Ube Panna Cotta (Ube Decadence)
- 1 ½ cup heavy whipping cream
- 2 sheets gelatin (or 1 tsp powdered gelatin)
- 3 tbsp sugar
- 4 tbsp frozen ube halaya (grated)
- Prepare two ramekins and add 2 tbsp each of frozen grated ube halaya. Set aside.
- Soak gelatin sheets in a bowl with cold water.
- Place the heavy cream and sugar in a pot and simmer in low-medium heat for 3-4 minutes or until sides starts bubbling. Remove from heat.
- Remove gelatin sheets out of the bowl and squeeze out excess water. Tip in the pot with heavy cream and mix until gelatin completely dissolves.
- Pour equal amounts of the gelatin-cream mixture into prepared ramekins and let sit until it cools down completely. When the mixture is cooled, place inside the refrigerator and chill for a minimum of 12 hours or overnight.
- Serve by running a knife the sides of the ramekin. Flip it over on your serving plate and enjoy. Bon appetit!