A Taste of the Tropics: Ube Panna Cotta
Imagine a dessert that not only satisfies your sweet tooth but also transports you to the tropical lands of purple yam-infused dreams. Our recipe for Ube Panna Cotta, made with the creamy goodness of Nature's Soy Soymilk, does exactly that. Perfect for those summer evenings or when you need a little pick-me-up, this Ube Panna Cotta stands out with its vibrant purple hue and silky texture, offering a unique and indulgent treat.
Nature's Soy Soymilk, a staple in many vegan and vegetarian diets, serves as the perfect base for this Italian classic turned tropical. The creamy texture of the soymilk pairs beautifully with the rich and earthy flavors of Ube, making this dessert not just visually stunning, but also an explosion of flavors in every bite. As you indulge in this dessert, you will experience the subtle sweetness of the soymilk balanced by the unique, mildly sweet, and nutty flavor of Ube.
Firstly, for those who aren't familiar with it, Panna Cotta is an Italian dessert that literally translates to 'cooked cream'. It's a silky, creamy dessert that pairs wonderfully with a variety of flavors. Today, we're giving it an exciting twist by using Ube, a vibrant purple yam popular in Filipino cuisine, and substituting regular dairy milk with Nature's Soy Soymilk.
Here's what you'll need:
Ingredients:
2 cups Nature's Soy Unsweetened Soymilk
2 teaspoons unflavored gelatin
1/3 cup sugar
1 cup ube (purple yam)
1/2 teaspoon ube extract
Instructions:
Start by sprinkling the gelatin over 1/4 cup of the soymilk in a small bowl. Let it bloom for about 5-10 minutes.
In a saucepan, combine the rest of the soymilk, sugar, ube, and ube extract. Stir this mixture over medium heat until the sugar is dissolved, and the mixture is heated through.
Add the bloomed gelatin to the hot mixture and stir until it is completely dissolved.
Pour the mixture through a sieve into a large measuring cup or a jug for easy pouring.
Distribute the mixture among your serving dishes and chill for at least 4 hours, or until the Panna Cotta has set.
Serve as is, or top with your favorite garnishes - a dollop of coconut cream, crushed pistachios, or a sprinkle of toasted coconut flakes are all great choices.
The result? A velvety smooth, subtly sweet, and totally unforgettable dessert that's as good for your health as it is pleasing to your palate. The use of Nature's Soy Soymilk not only makes this dish suitable for those with lactose intolerance but also adds a nutritious punch.
So what are you waiting for? Delight your taste buds with this Ube Panna Cotta recipe and trust us, you'll be making it again and again!
