Ube Mont Blanc
This Ube Mont Blanc is perfect for using up leftover Ube Halaya. It’s mixed with mascarpone and swirled on a Kalamansi Sugar Cookie.
Servings: 24 Servings
Ingredients
Food Processor Ube Halaya
- 2 Pounds Fresh Ube, Peeled Cubed and Steamed Until Super Soft
- 1 Cup Coconut Milk Warm
- ½ Cup Vegan Melted and Still Hot
- 1 7oz Can Coconut Condensed Milk Melted and Hot
Kalamansi Sugar Cookie
- ½ Cup Vegan Butter
- ¾ Cup Coconut Sugar
- 1 Egg
- 1 ½ Teaspoons Vanilla Essence
- 2 ¼ Cup All Purpose Flour
- 1 ½ Teaspoons Baking Powder
- Pinch of Salt
Instructions
Food Processor Ube Halaya
- Making sure the ube is still steaming hot put in the food processor with the warm coconut milk. Process until smooth.
- Add in the butter and condensed milk and process much longer until it gets nice and thick and super gooey.
- Transfer to a 9x13 pan sprayed with coconut oil. Spread until nice and smooth and even.
Kalamansi Sugar Cookie
- 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.
Put it Together
- 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.