Ube Panna Cotta recipe

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Ingredients

1 ube (purple yam), peeled
1 ½ cups whole milk, divided
1 cup coconut milk
½ cup white sugar
1 (.25 ounce) package unflavored gelatin

Nutrition Info

220 calories
carbohydrate: 32 g
cholesterol: 4.9 mg
fat: 9.3 g
fiber: 0.4 g
protein: 4.7 g
saturatedFat: 7.9 g
servingSize: -
sodium: 41.3 mg
sugar: 19.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add ube, cover, and steam until tender, about 20 minutes. Cool until easily handled. Puree ube in a blender or food processor, or thoroughly mash by hand.

  2. Combine 1 cup pureed ube, 3/4 cup milk, coconut milk, and sugar in a blender or food processor, blend until completely smooth.

  3. Pour remaining 3/4 cup whole milk into a saucepan. Sprinkle gelatin on top. Let stand for 5 minutes.

  4. Heat milk-gelatin mixture over medium-low heat, stirring until gelatin is dissolved, 3 to 5 minutes. Pour in ube mixture and increase heat to medium. Heat until steam starts to rise from the mixture, stirring occasionally, 3 to 5 minutes.

  5. Pour mixture into individual serving glasses or molds. Transfer to the refrigerator and chill until set, about 3 hours.

Recipe Yield

6 servings

Recipe Note

Ube is purple yam, a popular sweet treat in the Philippines that's made into jam, cookies, and more. Here I've taken ube and made a delicate panna cotta that not only tastes divine, but is shockingly gorgeous thanks to its natural purple hue!

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