Ingredients 1 ube purple yam peeled 1 cups whole milk divided 1 cup coconut milk cup white sugar 1 25 ounce package unflavored gelatin. Place the saucepan with the milk and gelatine over medium low heat. Once dissolved pour in the ube mixture and increase heat to medium. In a small saucepan combine heavy cream and. Heat cream with sugar in a medium sauce pan until sugar fully dissolves.
Take 150ml of the milk and place in a medium saucepan. Add gelatin to heated cream. Heat until steam starts to rise from the mixture stirring occasionally. Pour the panna cotta mixture into individual serving glasses or moulds. Meanwhile combine the remaining milk with the coconut milk cooked ube and sugar.
Whisk until all. Serve this traditional italian desser. Stir to dissolve gelatin. Instructions spoon about 1 tablespoon of ube halaya in the centers of 7 baking molds or cups 4 inches deep 4 inches diameter. Sprinkle over the gelatine and let sit for 5 minutes.
-
RELATED ARTICLE :
- cabbage coconut curry andhra style
- cajun boudin recipe john besh
- cajun boudin sausage
Heat and stir until the gelatine is dissolved 3 to 5 minutes. Ingredients 1 ube purple yam peeled 1 cups whole milk divided 1 cup coconut milk cup white sugar 1 25 ounce package unflavored gelatin.
