Dessert

Ube Panna Cotta with Burnt Saging Crisps, Lime Curd & Toasted Coconut Tuile

Name: Ube Panna Cotta with Burnt Saging Crisps, Lime Curd & Toasted Coconut Tuile
Prep time: 16 min
Cook time: 24 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup heavy cream; ½ cup whole milk; ¾ cup ube puree (frozen or fresh); ⅓ cup sugar; 1 teaspoon vanilla extract; 1 gelatin sheet (or ½ teaspoon gelatin powder); 3 tablespoons water; Pinch of sea salt; 2 ripe plantains, peeled; Neutral oil for frying (3 cups); 2 tablespoons sugar; Pinch of sea salt; 3 egg yolks; ¼ cup fresh lime juice; 2 tablespoons sugar; 2 tablespoons unsalted butter, cold; Pinch of sea salt; ¼ cup unsweetened shredded coconut; 2 tablespoons sugar; 1 tablespoon unsalted butter, melted; Pinch of sea salt

An ube panna cotta as smooth as silk, barely sweet, with that elusive earthy-nuttiness of purple yam. It's crowned with burnished fried plantain (saging) crisps that taste almost like burnt sugar candy, a bright lime curd stirred on top, and a wafer-thin toasted coconut tuile for crunch. It's Filipino soul dressed up for dessert.

898cal per serving 7gprotein 77gcarbs 66gfat 16min prep 24min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this