This is one creamy dessert I am sure you haven’t tried before. Ube Decadence is a type of pannacotta made with milk jelly topped with ube halaya or ube cake crumbs.
IG kept me up to date with the food scene in the Philippines, thanks for it otherwise I would never have known our post today, the Ube Decadence. I haven’t seen this growing up in the Philippines so I know it is a new Filipino dessert probably created recently. Basing at this pepper.ph post regarding this dessert it looks like it was existing since September 2014 and was initially sold by Max’s Restaurant. There is another popular seller called Corazon’s Ube Decadence and based on her Facebook page they have been existing since February 2018 at least. Although both varieties look similar there are key differences between the two. With Max’s they use ube cake crumbs as the topping and the centre part of the dessert have this rich ube cream, Corazon’s version on the other hand uses ube halaya as opposed to the cake. Both have good reviews online hence I was intrigued on making my own at home. They are quite easy to make, and basing on people trying it out and making it at home, it seems like if you know how to make pannacotta then it is as easy as that all you need it either an ube halaya or an ube cake that you can top that pannacotta with.
In a saucepan over low heat pour cream, milk and sugar. Gently cook in low temperature until sugar dissolves, do not let it boil.
Add the unflavoured powdered gelatine mix well to dissolve. Set is aside.
Prepare 2 llaneras, grate around 1/2 cup of ube halaya/ube cake then sprinkle it evenly on both llaneras. Evenly divide the hot cream mixture on both llaneras then let it cool. Once it cools down place it in the refrigerator then let it chill overnight.
Carefully remove jelly in llaneras, place in a serving plate then grate a generous amount of frozen ube halaya/ube cake on top. Serve