Ube panna cotta recipe

  • Recipes
  • Dish type
  • Dessert

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!


Greater London, England, UK

2 people made this

IngredientsServes: 6

  • 350ml whole milk
  • 7g powdered gelatine
  • 250ml coconut milk
  • 250g cooked ube (purple yam)
  • 100g caster sugar

MethodPrep:5min ›Cook:10min ›Extra time:3hr setting › Ready in:3hr15min

  1. Take 150ml of the milk and place in a medium saucepan. Sprinkle over the gelatine and let sit for 5 minutes.
  2. Meanwhile, combine the remaining milk with the coconut milk, cooked ube and sugar. Using a food processor or blender, blend till completely smooth.
  3. Place the saucepan with the milk and gelatine over medium low heat. Heat and stir until the gelatine is dissolved, 3 to 5 minutes. Once dissolved, pour in the ube mixture and increase heat to medium. Heat until steam starts to rise from the mixture, stirring occasionally.
  4. Pour the panna cotta mixture into individual serving glasses or moulds. Transfer to the fridge and chill for 3 hours, or until set.
  5. Serve in glasses or to unmould, carefully run a knife along the edge of the mould, then invert onto a serving plate.

Video

Ube panna cotta

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

This tastes lovely and is easy to make. The purple colour really makes it stand out! Will make again!-08 Jan 2018


Ube Decadence

If you want a quick dessert made with cream and ube, the ube decadence is calling you! With its name, you can experience a pure and satisfying ube flavor made with our very own Filipino delicacy, the ube halaya. With its easy preparation, the ube decadence can be eaten as a dessert or a snack or can be served during large celebrations like birthdays and holidays.


Apr 20 Dairy Free Ube Panna Cotta! (Keto, Sugar Free, Paleo, Nut Free & Egg Free)

Panna Cotta is a light and airy dessert and so simple to make! It’s perfect when you are having guests over to your house for dinner, or when you just want an easy dessert to soothe your sweet tooth.

This Dairy Free Ube Panna Cotta comes together so quick and easy that I’m pretty sure it will turn into your go-to dessert recipe. Plus, prepare for your guests to be wowed! The color is so stunning and it will make them think you’ve slaved away for hours making this dish. It will be our little secret that you didn’t. )

You really can flavor panna cotta in a number of ways. It’s super versatile so feel free to experiment with different flavors. Once you have a good panna cotta base, the sky really is the limit for what you can do. Get creative! And if you make this, or any variation of this, I’d love to see it! Share it on Instagram and make sure you tag me (@brittany_angell).

For this specific recipe, I chose to use Ube extract as the flavor. If you’ve never heard of Ube extract, it is made from purple yams (hence the GORGEOUS color). It has the the sweetness of a sweet potato and that lightly sweet taste matches the creaminess of the panna cotta perfectly.

This recipe is naturally egg free, nut free, and dairy free. To make it paleo, you can use real honey or maple syrup in place of the sugar free honey and omit the liquid stevia.

Dairy Free Ube Panna Cotta

Ingredients - Base Layer

3 Tbsp Sugar Free Honey (see my note below about this ingredient!)

Ingredients - Vanilla Layer

Ingredients - Ube Layer

A quick note on the sugar-free honey. In order to keep this recipe keto and low-carb, I use sugar-free honey in it. I have been testing out many different brands trying to find the best ones to use and so far these ones are my go to:

The Nature’s Hollow brand can cause a little bit of digestive upset for some people, but not everyone. The other three are really gentle on your stomach. All of the brands will work great in this recipe.

Instructions

In a small saucepan, add the water and sprinkle the gelatin into the pan. Keep warm on low heat.

In a medium sized saucepan, add the coconut milk, vanilla, and sugar free honey and mix to combine. Bring to a boil then immediately reduce to low heat. Add in the gelatin mixture from the small saucepan. Whisk to combine and ensure the gelatin has dissolved.

Remove from heat and split evenly between two small bowls. In one bowl, add the ingredients for the vanilla layer and stir to combine. In the second bowl add the ingredients for the ube layer and stir to combine.

Pour the vanilla layer into serving dishes (either parfait glasses or stemless wine glasses) and split evenly. This layer should cover half of the serving glass. Place in the fridge for 1 hour.

In the meantime, cover the ube layer and keep out on the counter while the vanilla layer sets in the fridge.

After the vanilla layer has set, remove from fridge and the ube layer. Return to the fridge for another 2-3 hours or until the panna cotta has set entirely.

Remove from fridge and serve!

Store the panna cotta covered in the refrigerator. Should keep for about a week.


Hi there- how much purple yam powder did you use po?
Salamat sa recipe.

Thanks for the Catch, we fixed it. 1/4 powdered purple yam ang kailangan. Salamat Mae and enjoy cooking.

Thank you for posting/sharing all these yummy Pinoy recipes, I have made some of them now, cause of the easy to follow instructions, but can you please tell me, shpuld I use coconut milk as listed in the Ingredients or coconut cream as in the Instruction/ Method?
Thanks again.

Thanks for the catching that error. It was coconut milk we used for that recipe. Instructions are fixed now.


35 Irresistible Ube Dessert Ideas

Ube desserts have been taking the Internet by storm lately, but this ingredient has been a staple in Filipino cuisine for a very long time. Although there is no official documentation of how or when Filipino families began using ube in recipes, we do know it will continue to be a favorite.

If you are interested in experiencing the wonders of ube, make sure to try out a few of the recipes below. They’ll blow your mind! However, before we get started, check out the answers below to the most popular questions about ube.

What is Ube?

Ube comes from the plant Dioscorea Alata, which is specifically grown in the Philippines. The ube plant is often used in Filipino desserts and eaten at potlucks, birthdays, and holidays.

What Does Ube Taste Like?

The taste of ube can be described as nutty and sweet with a hint of vanilla.

Is Ube Naturally Purple?

Yes! Ube gets its beautiful vivid violet color from the high amount of anthocyanins it contains.

Does Ube Taste Like Taro?

Both ube and taro are known for their purple colors, but they taste pretty different. Ube is significantly sweeter than taro and works best in dessert dishes. Taro is a bit more earthy in taste and has the grainy texture of a sweet potato.

Is Ube Healthy?

Ube is quite healthy! Just like the sweet potato, ube is high in healthy carbohydrates, fiber, and antioxidants. Compared to other types of sweet potato, it excels in nutritional value. The best part is, ube is naturally very sweet and doesn’t require extra sweeteners to taste delicious.


Gluten Free Dairy Free Ube Coconut Panna Cotta

Ube is just a happy color – thank goodness for its sultry, cozy, vibrant purple to light up so many desserts and menu items. These gluten free ube panna cotta are also dairy free (. ) because coconut already pairs perfectly with this queen of purple yams and because Kendra tries to avoid dairy so we figured we should have some dedicated dairy free desserts (how’s that for alliteration) on here that she could make more often than others. This recipe was part of our string of wildly successful panna cotta adventures about a month or so ago – when I actually got the chance to visit her and the family up in Oregon! We embarked on these gelatinous and crazy-elegant desserts just before bedtime because they all (quite frustratingly) have to set for at least 8 hours in the fridge. So, to hurry us towards all tastings of these classic Italian treats (with a Filipino twist this time), we slept through the majority of the setting time and awoke to perfectly purple pots of panna cotta!

If you’ve never made panna cotta before, they’re remarkably easy and a stunner for any fancy schmancy dinner you have planned or small socially-distant gathering with folks you want to impress. It’s essentially cream, milk, gelatin, and flavoring – as simple as it gets! For this dairy free version, we used all the coconut products we could find: heavy coconut cream and coconut milk, plus toasted coconut on top because the nuttyness of ube pairs perfectly with the toasty nuttiness of, well, toasted coconut. And if you’re new to ube, it’s a fantastic ingredient that we highly recommend trying! We’ve had a bunch of spectacular Filipino desserts featuring the bright purple yam (ube cake, ube mochi muffins for a Japanese American twist, ube Swiss rolls, ube ice cream….) and are trying to ouse it more in our recipes because the flavor really cannot be matched for dreamy, rich flavor. We recommend using an ube extract for this recipe – this is the one we used!

If you’re into ube, we’ve got one other treat for you to try here, though we highly recommend doing a quick recipe search for other ube creations! Our ube angel food cake topped with clouds of ube whipped cream is truly heavenly, so if you’ve got a dozen eggs to spare and a bit of time, go for it! If dairy free is your thing, we’ve got the floofiest banana pancakes for you, or these pistachio raspberry rose vegan donuts, or these ultra blue blueberry muffins, or this turkish delight!!


This bubble milk tea panna cotta is an easy and impressive dessert, worthy of any occasion!

I like bubble tea. A lot. I’ve made no secret of that, as you can tell from this bubble milk tea and ube bubble tea posts, and this tutorial on how to make boba pearls at home. So it should come as no surprise that I turned it into another easy yet impressive dessert!

And I also like panna cotta. A lot. It is such a silky, creamy dessert. I’ve previously shared a white chocolate and coconut panna cotta, as well as a matcha panna cotta and coconut panna cotta that you could even enjoy for breakfast.

What is panna cotta?

This is what a panna cotta is meant to be in my view.

  • Very creamy and luscious
  • Not overwhelmingly sweet
  • JUST enough gelatin to hold the liquid together
  • When you unmold the panna cotta, and give it a gentle shake, there should be a very clear jiggle/wobble (more of a wobble than you’d get with jello)

What makes panna cotta different from jello is that it has less gelatin, and it has some form of creamy liquid that can be dairy based or non dairy based.

Jello is more set (because of the higher gelatin content), and has a chewier, firmer texture. And if you cut into the jello, it’ll be able to hold its shape very well.

With panna cotta, you add JUST enough gelatin to hold the mixture together. That’s why panna cotta jiggles a lot once unmolded. Plus, every bite is silky smooth and feels more like melt in your mouth, creamy pudding.

Making Boba Milk Tea Panna Cotta

There are two components for this bubble milk tea panna cotta.

The first step is to make the milk tea panna cotta.

Choosing the tea for milk tea panna cotta

Goes without saying that good quality tea is essential. Since that is the primary flavor here.

I use a combination of Ceylon OP tea (Orange Pekoe tea) and Assam tea. Good quality tea makes a huge difference, and for a recipe like this it’s the whole shebang. But you can make this with tea bags that you like as well.

I use 15 g of tea for this recipe. This might seem like a lot, but there’s a reason for that.

Unlike when you’re making a regular cup of tea, you’re infusing tea flavor into milk here. The milk in turn is mixed with cream, further diluting the flavor. So it’s important to infuse a very robust tea flavor into the milk, while making sure the base is not bitter, or taken over by unpleasant tannins from over extraction.

So, instead of using less tea and letting it steep longer (which risks over extraction), through experimentation I have settled on adding more tea and letting it steep just a touch longer. It took me several tries to get that right balance of great flavor, with the right amount of tea leaves and steeping time.

Here’s my formula 15 g of black tea (50 : 50 Ceylon OP + Assam), steeped in 1 1/2 cups of milk. (This becomes 1 1/4 cups after straining).

This base is mixed with sugar, gelatin and cream, and poured into molds and serving glasses. These will set overnight in the fridge and be ready the following day.

Making tapioca pearls

You can make your own tapioca pearls if you don’t have access to any. Here’s my simple recipe for making homemade boba pearls, but rolling them into balls from the dough can be time consuming, so you better have your favorite Netflix show cued up.

If you don’t have the time (or patience) to make your own boba pearls, you can purchase them from most Asian stores or online. You can buy regular raw boba pearls, or boba pearls that are already cooked and packaged, or you can even get quick boba pearls.

Either way, you’ll be making these on the same day that you plan to serve the panna cotta. Allow the boba pearls to sit in a thick brown sugar syrup that will keep them from sticking to each other, and also give them a little more flavor.

To unmold or not?

Just like other panna cotta, this bubble milk tea panna cotta can also be served in individual serving glasses, OR can be unmolded into serving dishes as well.

Panna cotta is meant to be an individually served dessert. However, you could also set the panna cotta in a large dish. But do note that since the texture here is very soft, each spoonful from a larger dish will be quite floppy. You might need to add a little extra gelatin to make it easier to scoop the panna cotta from a larger dish.

If you choose to unmold the panna cotta, then I recommend using metal molds, or dishes with a thinner wall. I always dip the dish in warm water for a few seconds to loosen up the panna cotta, so that is slides out more easily. With thinner walls, the dishes will warm up faster in the water bath.

If you don’t want the hassle of unmolding, skip it. Serve the panna cotta in beautiful, individual serving dishes. These can be ramekins, recycled glass yogurt pots, small cocktail glasses or serving glasses, or even mini mason jars (3/4 cup capacity).

Serving suggestions

Whether you serve this bubble milk tea panna cotta in a dish, or unmolded, top it with generous spoonfuls of boba pearls.

You can serve the boba pearls with some of the brown sugar syrup, or drain the syrup and serve just the pearls. We prefer to drain as much of the syrup as possible, so that the boba pearls only have a light coating of the syrup, and are not too sweet.

This bubble milk tea panna cotta has just the right amount of sweetness without any extra brown sugar syrup.

If you can’t find or don’t want to make the boba pearls, don’t worry! That’s just the extra pearl on top of the panna cotta. This is an incredibly flavorful, light, creamy dessert that can do all the heavy-lifting in terms of impressing your friends, family and guests, even without the brown sugar boba peals!

But as an added option, instead of tapioca pearls, you could serve these with crushed digestive biscuits or shortbread and whipped cream.

Looking for more recipes? Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.


Sweet making of Ube Decandence

Want a dessert that you can make overnight? Well, here are the basic steps that you can follow to prepare your very own decadence.

Grate the ube halaya and spread it on the bottom of the molder. You can use glass or ceramic mold for this.

In a medium saucepan, combine the all-purpose cream, evaporated milk, and sugar. Stir until sugar is dissolved.

Add the gelatin and cook according to packaging. Add the vanilla extract and stir.

Pour the gelatin mixture into the molder. Refrigerate for an hour or until set.

Run a knife on the side of the molder when the gelatine is ready. Then flip it over.

Transfer into a serving platter and add more grated ube halaya on top. Serve this smooth, creamy and delicious Ube Decadence chilled.


35 Irresistible Ube Dessert Ideas

Ube desserts have been taking the Internet by storm lately, but this ingredient has been a staple in Filipino cuisine for a very long time. Although there is no official documentation of how or when Filipino families began using ube in recipes, we do know it will continue to be a favorite.

If you are interested in experiencing the wonders of ube, make sure to try out a few of the recipes below. They’ll blow your mind! However, before we get started, check out the answers below to the most popular questions about ube.

    • What Does Ube Taste Like?
    • Is Ube Naturally Purple?
    • Does Ube Taste Like Taro?
    • Is Ube Healthy?
    • Ube Mochi Waffles | Keeping it Relle
    • Ube Milk Bread | The Little Epicurean
    • Ube Oreos | Casa Creatures
    • Ube Cake Roll | Woman Scribbles
    • Easy Ube Mochi Recipe (Gluten-free) | Keeping it Relle
    • Ube Tres Leches Cake | The Sweet and Sour Baker
    • Ube Halaya Jam for Ube Recipes | Bigger Bolder Baking
    • Easy Ube Butter Mochi | Wanderlust Style
    • Ube Japanese Cheesecake | Phil and Mama
    • Ube Crinkle Cookies | Keeping it Trelle
    • Ube Bars | Pagkaing Pinoy TV
    • Coconut Ube Rolls | Kitchen Confidante
    • Ube Hayala | Amiable Foods
    • Ube Macapuno Cake | Baked Happy
    • Ube (Purple Yam) Bread Rolls | Woman Scribbles
    • No-Bake Ube Halaya / Ube Jam Mini Cheesecakes With Ube Milk Jelly Topping | My Bare Cupboard
    • Baked Ube Coconut Doughnuts | Lito Supply Co
    • Ube and Coconut Cream Pie | Love and Olive Oil
    • Easy Ube Cake | Amusing Maria
    • 3-Ingredient Ube Ice Cream (No Churn) | Bigger Bolder Baking
    • Ube Creme Bruelee Cake | Yummy
    • PUbe Langkasuy Graham Float | Pinoy Recipe
    • Easy Twisted Ube Mochi Bread | Lito Supply Co
    • Ube Chiffon Cake | The Little Epicurean
    • Ube Doughnuts With Coconut Milk Glaze | Burnt Lumpia
    • Ube Pie | Woman Scribbles
    • Ube Custard Tart | Woman Scribbles
    • Ube Cake | Woman Scribbles
    • Ube Panna Cotta | Woman Scribbles
    • Toasted Coconut Thumbprint Cookies With Rum and Ube Jam | Burnt Lumpia
    • Ube Pancakes | The Unlikely Baker
    • Ube Mochi Pancakes | Jeanell Eats
    • Vegan Ube Pancakes With Coconut Almond Glaze | Dining and Cooking

    What is Ube?

    Ube comes from the plant Dioscorea Alata, which is specifically grown in the Philippines. The ube plant is often used in Filipino desserts and eaten at potlucks, birthdays, and holidays.

    What Does Ube Taste Like?

    The taste of ube can be described as nutty and sweet with a hint of vanilla.

    Is Ube Naturally Purple?

    Yes! Ube gets its beautiful vivid violet color from the high amount of anthocyanins it contains.

    Does Ube Taste Like Taro?

    Both ube and taro are known for their purple colors, but they taste pretty different. Ube is significantly sweeter than taro and works best in dessert dishes. Taro is a bit more earthy in taste and has the grainy texture of a sweet potato.

    Is Ube Healthy?

    Ube is quite healthy! Just like the sweet potato, ube is high in healthy carbohydrates, fiber, and antioxidants. Compared to other types of sweet potato, it excels in nutritional value. The best part is, ube is naturally very sweet and doesn’t require extra sweeteners to taste delicious.


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