Pannacotta with Ube (purple yam)

18/11/2022
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This dessert combines the delicate, creamy texture of classic pannacotta with the aromatic and slightly nutty flavor of ube (purple yam). Its vibrant purple color makes the dish not only delicious, but also spectacular when served.

Ingredients (for 4 servings):

For the pannacotta:

  • 200 ml cream (30-35%);
  • 200 ml coconut milk;
  • 2 tbsp ube puree (you can use ube haluja);
  • 2 tbsp. sugar;
  • 1 tsp vanilla extract;
  • 5 g gelatine (or 1.5 tsp powdered gelatine);
  • 2 tbsp water (to swell the gelatin).

For decoration:

  • Grated coconut or coconut shavings;
  • Fresh berries (raspberries, blueberries);
  • Mint leaves.

Preparation:

  1. Preparing the gelatine

Fill the gelatin with cold water and leave to swell for 5-10 minutes.

  1. Cooking the cream base

In a small saucepan, combine the cream, coconut milk, ube puree, sugar and vanilla extract. Heat over medium heat, stirring constantly, until the mixture is smooth. Do not bring to a boil!

  1. Adding the gelatin

Remove the pan from the heat and add the swollen gelatin, stir well until dissolved. Strain the mixture through a sieve for a smooth texture.

  1. Pouring into molds

Pour the mixture into serving cremains or silicone molds.
Place in the refrigerator for 4-6 hours, or preferably overnight.

  1. Serving

If the pannacotta is in molds – gently run a knife around the edges and invert onto a plate. Decorate with coconut shavings, fresh berries and mint.

Done!!!

This persuasive pannacotta will win you over with its silky texture and amazing color! A great dessert for lovers of Asian cuisine. Enjoy!