This Ube Mont Blanc is perfect for using up leftover Ube Halaya. It’s mixed with mascarpone and swirled on a Kalamansi Sugar Cookie. No one will ever guess it was a leftover.
Over Thanksgiving I made 2 pounds of Ube Halaya using a food processor. If you have ever made it you know that there is lots of stirring involved for perhaps up to an hour. I know!!! Boring work. So instead I threw everything in the processor and kept on wizzing until it was all nice and smooth and silky.
Because we had other desserts we didn’t make a dent at all to the Halaya. So it’s been a few days and I had to make something happen. That was Ube Mont Blanc.
If you recall, I made a Mont Black recipe in parfait form already. View Exhibit A here. I thought it would be fun to do an Ube version, this time with a Kalamansi cookie on the bottom. I still hid in a candied chestnut in there though!
I will take you through the steps on how to make this from scratch. HOWEVER you can short cut it by buying jarred Ube Halaya and sugar cookies. This cuts down the time dramatically. If you do want to take a short cut mix 1 15oz jar of halaya with 1 cup of milk and blend until smooth, then add in 8 oz of mascarpone and blend again until smooth and creamy.
After that follow the directions after the sugar cookie on how to put it together.
To make the sugar cookie these are the ingredients you need:
Exact quantities are in the recipe card.
In a large bowl mix together the flour, baking powder and salt. Then in a stand mixer cream the butter and sugar together until smooth and creamy. Add in the egg and vanilla, mix again to incorporate. Add in the flour mixture in 3 parts, mixing slowly in between. Once the dough starts coming together stop the mixer and transfer on to some cling wrap. Form into a circle and pat it down flat. Leave it to cool in the refrigerator for an hour.
When you are ready to bake pre-heat the oven to 300 degrees F. Take the dough out and place on a lightly floured surface. Roll out the dough with a rolling pin until it’s about 1 cm thick. Cut out cookie bases using a 2 inch fluted round cookie cutter. Place the cookies on a lined baking sheet and bake for 12 minutes. Transfer the cookies to a cooling rack.
Start with piping an ube base on a cookie and hide a candied chestnut inside. Pipe over and around the chestnut ending in a point.
Top with some freeze dried jackfruit and edible gold. Repeat for all the cookies.
There you go, a way to use up some leftovers that doesn’t look like you did.
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