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Ube Panna Cotta

Using:

Frozen Whole Ube Kinampay

Classic Italian cream dessert meets Filipino purple yam!

Whole Ube Kinampay

The "Queen of Philippine Yams", whole, rich purple yam, ideal for authentic desserts. Bring authentic Filipino flavours to your meals with Masarap’s 100% natural frozen vegetable collection. Carefully harvested and snap-frozen right after picking, we guarantee convenience without compromising taste, texture, or nutrition.

You’ll need:

  • 1 pc Masarap Whole Ube Kinampay
  • 1 ½ cups whole milk, divided
  • 1 cup coconut milk
  • ½ cup white sugar
  • 1 (.25 ounce) pack unflavored gelatin

How to make it:

  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, about 10 minutes. Purée ube in a blender or food processor, or thoroughly mash it by hand.
  2. Combine 1 cup puréed ube, 3/4 cup whole 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 and 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 the 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.

You’ll need:

  • 1 pc Masarap Whole Ube Kinampay
  • 1 ½ cups whole milk, divided
  • 1 cup coconut milk
  • ½ cup white sugar
  • 1 (.25 ounce) pack unflavored gelatin

How to make it:

  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, about 10 minutes. Purée ube in a blender or food processor, or thoroughly mash it by hand.
  2. Combine 1 cup puréed ube, 3/4 cup whole 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 and 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 the 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.