Smooth and creamy pannacotta with ube (purple yam) centers, turn a simple panna cotta into ube panna cotta by filling them with ube halaya.
I have to admit, I don’t make ube halaya as often anymore because..motherhood? 2 kids? understandable? Also, I won’t be ashamed to confess that I adore those bottled ube halaya found in Asian aisles of groceries.
Also, let us not forget that most likely, wherever city or country you live in, there is one or two diligent super moms (or dads), super grandmas or aunties selling their homemade purple yam in laneras. So there is my perfect excuse to not make my own.
And that makes these Ube Panna Cotta such an easy ube dessert. Make your creamy panna cotta base and put the ube purple yam in the middle of the situation. Done! Gourmet dessert made easy.
How to Make Ube Panna Cotta
To make these all you need are:
- Ube Halaya (homemade or store-bought)
- Unflavored Gelatin Powder
- Coconut Milk
- Heavy Cream
- Do I need to list water?
First, the purple yam goes in the middle of the cups. I used my trusty baking cups that are 4 inches deep and are 4 inches in diameter.
You can use any molds or cups you have that approximately holds about 3/4 cup liquid. Mason jars work too if you don’t plan on unmolding the panna cotta.
Then make your panna cotta base. Dissolve your gelatin in little water. Microwave the mixture together very briefly just until the mixture is clear.
Cook the cream and sugar over low heat, just until the sugar is dissolved. Add the coconut milk and the gelatin mixture and cook for about a minute or two, just until heated. Turn off the heat and stir in the vanilla.
Chill time. Panna Cotta needs to be chilled until they are set. Ideally, they should be in the fridge for at least 12 hours. To unmold, gently run a knife along the edges of the panna cotta and carefully turn them over on a serving plate.
Top with coconut flakes.
So if you are feeling a little fancy, make these ube panna cotta and serve them in pretty little plates at home. Or if you have guests coming over, make these a day or two ahead and unmold at the time of serving. Enjoy!
More Ube Desserts For You:
- Ube Pie
- Ube Cheesecake
- Ube Cupcakes with Ube Swiss Meringue Buttercream
- Ube Ensaymada Braid
- Ube Cake with White Chocolate Coconut Cream
- Ube Mamon
Ube Panna Cotta
- 1 tbsp unflavored gelatin
- 1 and 1/2 cup coconut milk
- 2 and 1/2 cup heavy cream
- 1/4 cup sugar
- 1 tsp vanilla
- 3 tbsp water
- 7 tbsp ube halaya (purple yam jam)
- coconut flakes for garnish
Spoon about 1 tablespoon of ube halaya in the centers of 7 baking molds or cups (4 inches deep, 4 inches diameter). Set aside.
Sprinkle unflavored gelatin powder over 3 tbsp cold water in a small bowl. Let this mixture sit until it starts to soften (about 5 -10 minutes). Microwave it for 15-18 seconds at a time until the mixture turns to liquid and is clear.
In a small saucepan, combine heavy cream and sugar and heat over low, stirring until the sugar is dissolved. Add coconut milk and stir just until the mixture is heated through for about a minute or two. Add the gelatin liquid and stir well. Turn off heat. Stir in vanilla extract.
Pour the liquid mixture until each mold is about 3/4 full. Press the uba halaya so that they are submerged in the cream. Chill the panna cotta in the fridge to set for at least 12 hours. To unmold, run a knife gently along the edges of the panna cotta. Carefully turn over on serving plates. Garnish with coconut flakes.
- I used my trusty baking cups that are 4 inches deep and are 4 inches in diameter.
- You can use any molds or cups you have that approximately holds about 3/4 cup liquid. Mason jars work too if you don’t plan on unmolding the panna cotta.