Ube Halaya Decadence Recipe (Creamy Ube Panna Cotta with Ube Halaya and Cheese)
This Ube Halaya Decadence Recipe combines creamy panna cotta-style milk custard with rich ube halaya and grated cheddar cheese. It is a simple no-bake Filipino dessert that is smooth, creamy, colorful, and perfect for special occasions or everyday merienda.
Ingredients
- 1 big can 390 grams evaporated milk
- 1 pack 250 ml all-purpose cream
- ½ cup condensed milk or ½ to ¾ cup white sugar
- 2 tablespoons gelatin powder
- ½ cup water room temperature
- Ube halaya
- Grated cheddar cheese
Instructions
Prepare the Gelatin
- In a small bowl, combine the gelatin powder and water.
- Mix well and allow it to bloom for a few minutes.
Prepare the Milk Mixture
- In a mixing bowl, combine:
- Evaporated milk
- All-purpose cream
- Condensed milk
- Mix thoroughly until well combined.
Heat the Mixture
- Transfer the milk mixture into a cooking pot.
- Cook over low heat while stirring continuously.
- Do not boil the mixture. Heat it only until warm enough to dissolve the gelatin properly.
Add the Gelatin
- Add the bloomed gelatin mixture.
- Continue stirring until the gelatin is completely dissolved.
- Make sure there are no lumps remaining.
Prepare the Dessert Tray
- Turn off the heat.
- Transfer the mixture into a serving tray or container.
- Add several scoops of ube halaya throughout the tray. Do not use all the ube halaya. Reserve some for the toppings.
Chill the Dessert
- Allow the dessert to cool slightly.
- Cover the tray and refrigerate for several hours or until fully set.
Add the Toppings
- Grate the reserved ube halaya. Tip: Place the ube halaya in the freezer for a short time before grating for easier handling.
- Sprinkle grated cheddar cheese over the chilled dessert.
- Top with grated ube halaya.
Serve
- Slice or scoop into serving portions.
- Serve cold and enjoy your creamy Ube Halaya Decadence Recipe.