Ube Macapuno Panna Cotta
(Ube Decadence ala Max)
2 ½ cups heavy cream
¾ cup whole milk or fresh milk
2 packets Knox gelatin powder or any gelatin brand
1/2 cup cold water
Homemade ube jam
Macapuno or langka preserves, optional
Ube roll crumbs for toppings (optional)
Making the base:
Heat cream with sugar in a medium sauce pan until sugar fully dissolves.
Meanwhile, sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes. Set aside.
Add gelatin to heated cream.
Stir to dissolve gelatin.
Add milk.Whisk until all ingredients were incorporated. Turn off the stove.
Fill ramekin or molder with little amount of gelatin mixture, just enough to hold the ube jam, set aside to cool down but not too firm. Second step, Put ube jam and macapuno preserve on top . Pour again gelatin mixture enough to cover the ube jam and macapuno preserve.
Chill. Once set, run a sharp knife around the edges to release the panna cotta.
Transfer to a serving dish by inverting the panna cotta. Sprinkle with ube roll crumbs.
Serve and enjoy!
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