This Ube Decadence copycat recipe from Max Restaurant is an all time favorite dessert when visiting Max. Its like a creamy white leche flan with ube filling in the center and a garnish of ube cake crumbs.
This is basically a panna cotta recipe with a twist of Filipino ube filling in the center. The heavy cream makes it taste absolutely delish! Alternatively, if heavy cream is not available you may use all purpose cream. But use of heavy cream will make it unforgettable. Happy cooking!
Ube Macapuno Panna Cotta
(Ube Decadence ala Max Restaurant)
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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Family Dinner Project
Photo by @aprealescanilla