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Ube Panna Cotta

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Diana Moutsopoulos

"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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3 h 41 m servings 220 cals
Original recipe yields 6 servings

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  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.

Nutrition Facts

Per Serving: 220 calories; 9.3 g fat; 32 g carbohydrates; 4.7 g protein; 5 mg cholesterol; 41 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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