This Ube Mont Blanc is perfect for using up leftover Ube Halaya. It’s mixed with mascarpone and swirled on a Kalamansi Sugar Cookie.
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.
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.
Mix one 15oz jar of ube halaya with 1 cup of milk and blend until smooth, then add in 8 oz of mascarpone and blend again until smooth and creamy.
Buy shortbread cookies, instead of making them.
You can also replace the candied chestnuts with something else like a caramelized banana slice.