Ube is purple yam, a popular sweet treat in the Philippines that's made into jam, cookies and more. Here I've taken ube and made a delicate panna cotta that not only tastes divine, but is shockingly gorgeous thanks to its natural purple hue!
Take 150ml of the milk and place in a medium saucepan. Sprinkle over the gelatine and let sit for 5 minutes.
Meanwhile, combine the remaining milk with the coconut milk, cooked ube and sugar. Using a food processor or blender, blend till completely smooth.
Place the saucepan with the milk and gelatine over medium low heat. Heat and stir until the gelatine is dissolved, 3 to 5 minutes. Once dissolved, pour in the ube mixture and increase heat to medium. Heat until steam starts to rise from the mixture, stirring occasionally.
Pour the panna cotta mixture into individual serving glasses or moulds. Transfer to the fridge and chill for 3 hours, or until set.
Serve in glasses or to unmould, carefully run a knife along the edge of the mould, then invert onto a serving plate.