Tuesday 6 August 2013

Ube Macapuno Panna Cotta

These silky smooth and creamy Pinoy style Italian puddings, are so ubelicious and perfect at the end of a meal. The macapuno topping lightly sweetened and sieved to smoothness of the pudding.

Ingredients :
  • 2 Cups coconut milk
  • 1 Cup Nestle cream or yogurt
  • 1/4 Cup sugar
  • 1 Tablespoon agar agar or 1 gelatine sheet
  • Blue and red food coloring

Directions :
  • Place the coconut cream, purple yam powder, gelatine powder and sugar in a medium saucepan over low medium heat and cook.
  • Add a drop of food color and pour the thick cream, stirring, for 2-3 minutes or until heated through.
  • Pour the mixture evenly among the moulds. Cover and place in the fridge for 4-6 hours or until set.
  • Invert onto a serving plate, then shake slightly to loosen.
  • Top the panna cotta with macapuno string.
Cooking Tips :
  • Whipping cream is hard to handle, use thick cream like nestle cream or plain yogurt.
  • To loosen panna cotta from the moulds, dip the moulds into a bowl filled with hot water. Leave for about 5 seconds.
Watch cooking video :


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