Ube Panna Cotta for Sunday Supper - Recipe - The Joyful Foodie (2024)

Recipe Sunday Supper

It’s tropical week here on Sunday Supper, which means I get to showcase my absolute favorite ingredient from my motherland. Big words, I know, but I truly thinkubedoes not get enough credit for it’s awesomeness. Creamy flavor, gorgeous color – what’s not to love? Oh, you’ve never heard of it? Exactly.

Ubeis a purple yam popular in the Philippines. I’d say it’s similar in starchiness to taro but sweeter – like a taro + Japanese purple sweet potato hybrid. It’s a mild, smooth flavor that lends itself well to creamy desserts like ice cream and cake. If I ever see anything withubeon a menu (this only happens at Filipino joints), I order it. It’s a given. Ifubeis there, I have to have it.

Which is why when my parents went to the Philippines I asked them to bring me backsomeube. They came home with a jar of ube jam for me. As I excitedly clutched my jar of purple goodness, my brother asked me why I was so excited. “Can’t you get ube jam at the Asian market?”

Oh yeah….

Whatevs. I got my ube jam straight from the source…ish.

Since this jar of ube was sooo super special and hand carriedthousands of milesjust for me, I knew I had to do something more creative than stick it in a smoothie (which is delicious, by the way). Ube ice cream was my first thought, but it’s readily available in most Asian and Filipino markets. Then it hit me…panna cotta. Light and creamy, panna cotta would be the perfect way to highlight the mild sweetness of the ube. And IT IS. It so is.

The starchiness of the ube comes through in the texture of the panna cotta, making it a bit thicker and denser than the traditional. I love the subtle lavender color from the jam. You just know you’re about to dig into something special.

Ube Panna Cotta

Prep time 10 mins

Cook time 10 mins

Total time 20 mins

Author:Joy @ The Joyful Foodie

Recipe type:dessert, gluten free

Cuisine:Filipino, Italian

Serves:4-6 servings

Ingredients

• 2 cups heavy cream
• ¼ cup sugar
• ¾ cup ube jam
• 1 packet powdered gelatin
• 1 tsp vanilla extract
• 1 Tbs cold water
• Whipped cream and fresh berries for garnish (optional)

Instructions

1. In a medium bowl, combine the ube jam and cold water and mix well.
2. Sprinkle the gelatin evenly over the top and let sit for about 5 minutes.
3. Place the cream and sugar in a small saucepan and heat over medium heat, stirring often, until the sugar is dissolved and the cream is starting to bubble at the sides.
4. Remove the pot from the heat and add the vanilla extract.
5. Whisk in the ube/gelatin mixture until completely dissolved.
6. (Optional) For a smoother panna cotta, strain the mixture through a fine mesh sieve.
7. Divide the cream between your prepared serving vessels and refrigerate overnight.
8. Garnish with whipped cream and berries (if desired) before serving.

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Have you heard ofube? If not, what’s your favorite tropical ingredient?

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Checkout the rest of the Sunday Supper offering below for more tropical inspiration. Special thanks to Cindy ofCindy’s Recipes and Writingsand Marlene ofNosh My Wayfor hosting this week!

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Tropical Foods and Drinks Sunday Supper

• Tropical Foods and Drinks Sunday Supper

Wine Pairings

• The Best Wines to Pair with Tropical Food #SundaySupperby ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter on Sunday!We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtagand remember to include it in your tweets to join in the chat. To get more greatSunday Supper Recipes, visit our website or check out ourPinterest board.

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