Ube Panna Cotta Recipe

Bloom gelatin

Sprinkle the 1 tablespoon gelatin over 3 tablespoons cold water in a small bowl. Let sit 5–10 minutes until gelatin absorbs the water and becomes spongy.

Heat dairy

In a small saucepan, combine 1 cup whole milk and 1 cup heavy cream with 1 tablespoon granulated sugar and a pinch of sea salt. Split and scrape 1 vanilla bean and add seeds (or add 1 teaspoon pure Madagascan vanilla). Warm over medium-low heat, stirring occasionally, until steaming and sugar dissolves — do not boil (about 5 minutes).

Incorporate gelatin and ube

Remove the milk-cream mixture from heat. Stir about 2 tablespoons of the hot mixture into the bloomed gelatin to dissolve it fully, then whisk that back into the saucepan. Whisk in 1 cup cooked ube purée until completely smooth and evenly colored. If using, whisk in 1 teaspoon melted cocoa butter or neutral oil for sheen. Taste and adjust sugar (add up to 1 additional teaspoon if needed).

Strain and set

Pour the panna cotta mixture through a fine-mesh sieve into a pouring jug to remove any lumps or vanilla pod bits. Divide evenly among 4 (4–6 oz) ramekins or glasses. Let cool to room temperature (15–20 minutes), then cover and refrigerate until set, at least 4 hours or overnight.

Preheat the oven to 350°F (175°C). In a small bowl, combine 3 tablespoons rolled oats, 1 tablespoon flour, 1 tablespoon light brown sugar and 1/4 teaspoon salt. Add 1 tablespoon cold cubed butter and rub between your fingertips until mixture resembles coarse crumbs. Spread on a small baking sheet lined with parchment and bake 8–10 minutes until golden and fragrant, stirring once halfway. Cool completely; it will crisp further as it cools.

Preheat and prepare

Preheat oven to 200°F (95°C). Line a small baking sheet with parchment.

Whip egg white

In a clean, dry bowl, whisk 1 room-temperature egg white until foamy. Gradually add 3 tablespoons caster sugar, a little at a time, while continuing to whisk until stiff glossy peaks form. Add 1 teaspoon cooked ube purée, 1/2 teaspoon cornstarch and 1/4 teaspoon white vinegar and gently fold just to combine and keep peaks.

Bake meringue

Drop small spoonfuls (or pipe small kisses) of the meringue onto the prepared sheet — make them about 1 inch wide. Bake in the low oven for 60–75 minutes until meringues are dry and crisp to the touch. Turn off oven and leave meringues inside to cool slowly for another 30 minutes to avoid cracking. Store in an airtight container until plating.

When panna cotta is fully set, remove from refrigerator. If unmolding, run a thin knife around ramekin and dip the base briefly in hot water (1–2 seconds), then invert onto serving plates. Alternatively serve in glasses.

Scatter 1–2 teaspoons of the oat crumble on each panna cotta, arrange fresh blueberries (about 2–3 tablespoons per serving) on top and around. Break a small purple yam meringue into pieces and position on each plate for height and crisp texture.

Optionally dust with a little powdered sugar or paint a tiny streak of extra ube purée or edible purple dust for color. Serve chilled.