Ube Panna Cotta Recipes

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PANNA COTTA



Panna Cotta image

Panna cotta, a molded chilled dessert popular throughout Italy, is easy to make and can be prepared in advance. It looks and tastes wonderful with ripe red fruits such as raspberries, strawberries, or sweet cherries.

Categories     Milk/Cream     Dessert     Vanilla     Chill     Boil     Gourmet     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 6

1 envelope unflavored gelatin (about 1 tablespoon)
2 tablespoons cold water
2 cups heavy cream
1 cup half and half
1/3 cup sugar
1 1/2 teaspoons vanilla extract

Steps:

  • In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
  • In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
  • Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.

UBE PANNA COTTA



Ube Panna Cotta image

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!

Provided by Diana Moutsopoulos

Categories     World Cuisine Recipes     Asian

Time 3h41m

Yield 6

Number Of Ingredients 5

1 ube (purple yam), peeled
1 ½ cups whole milk, divided
1 cup coconut milk
½ cup white sugar
1 (.25 ounce) package unflavored gelatin

Steps:

  • 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.
  • 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 : Calories 220 calories, Carbohydrate 32 g, Cholesterol 4.9 mg, Fat 9.3 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 7.9 g, Sodium 41.3 mg, Sugar 19.5 g

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  • Spoon about 1 tablespoon of ube halaya in the centers of 7 baking molds or cups (4 inches deep, 4 inches diameter). Set aside.
  • Sprinkle unflavored gelatin powder over 3 tbsp cold water in a small bowl. Let this mixture sit until it starts to soften (about 5 -10 minutes). Microwave it for 15-18 seconds at a time until the mixture turns to liquid and is clear.
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