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Ube Panna Cotta

Rating: 5 stars
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

By Diana Moutsopoulos

Gallery
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Recipe Summary

prep:
5 mins
cook:
31 mins
additional:
3 hrs 5 mins
total:
3 hrs 41 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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

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

  • 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.

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

Nutrition Facts

Per Serving:
220 calories; protein 4.7g; carbohydrates 32g; fat 9.3g; cholesterol 4.9mg; sodium 41.3mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Nancy from WA
Rating: 5 stars
06/08/2020
I had Ube in a smooth bowl a couple of weeks ago and I was hooked. I tried to find the recipe and this came very close to it. The store had it labeled as sweet purple potatoes and the produce person said that it was the same thing, called differently in other countries. They are smaller than a sweet potato and ended buying about 6 of them. I had enough to double the recipe and used the full 13.66 oz can of coconut milk , 1% milk, 1/2 cup of sugar, and 1 packet of gelatin. After making it, I placed it in a big bowl and left it in the fridge for 4 hours. I wanted a thicker consistency so I placed it in the freezer for over a hour before eating. It's so good and creamy. However, the coconut milk over powered the taste. The next time I make this, I will just use 1/2 a can of coconut milk. otherwise, this is a winner. Thanks! Read More
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Rachel G
Rating: 5 stars
03/02/2021
I used cream and 2% milk instead of whole milk. It came out great, rich and creamy. Read More
Lena
Rating: 5 stars
10/03/2019
This came out so good and looked so pretty! will definitely make again Read More
R Gaede
Rating: 5 stars
05/23/2020
incredible! tastes like it has vanilla in it even though it doesn't. thought it would be heavy, but it's not. Delicious! Read More
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Diana Moutsopoulos
Rating: 5 stars
09/23/2019
I just made this again using all whole milk instead of coconut milk and it’s just as delicious. My kids love it too! Since the ube is so sweet you can even reduce the sugar to 1/3 cup, which would make each serving less than 1 tbsp of added sugar each. Read More
Nancy from WA
Rating: 5 stars
06/08/2020
I had Ube in a smooth bowl a couple of weeks ago and I was hooked. I tried to find the recipe and this came very close to it. The store had it labeled as sweet purple potatoes and the produce person said that it was the same thing, called differently in other countries. They are smaller than a sweet potato and ended buying about 6 of them. I had enough to double the recipe and used the full 13.66 oz can of coconut milk , 1% milk, 1/2 cup of sugar, and 1 packet of gelatin. After making it, I placed it in a big bowl and left it in the fridge for 4 hours. I wanted a thicker consistency so I placed it in the freezer for over a hour before eating. It's so good and creamy. However, the coconut milk over powered the taste. The next time I make this, I will just use 1/2 a can of coconut milk. otherwise, this is a winner. Thanks! Read More
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