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A purple cloud, a light texture, a sweet and vanilla flavor… these are the ube soufflés.
Inspired by Filipino desserts, these small soufflés combine the creaminess of coconut milk and the natural sweetness of ube, for a result that is as beautiful as it is comforting.
A gluten-free, 100% plant-based dessert full of character — perfect for impressing without spending hours in the kitchen.
The ingredients you need to prepare your ube-style soufflés:
- 2 tbsp of MyUbe ube powder (adjust according to desired intensity)
- 100g of cashew nuts
- 200 ml of coconut milk (or other plant-based milk)
- 30 g of sugar
- 10 g of cornstarch
- 1 good pinch of salt
Let's work on it together:
- Soak the cashew nuts for 5 minutes in boiling water.
- In a small bowl, mix 2 tsp of ube powder with a little hot water until you get a slightly thick purple paste.
- Blend the drained cashews with the coconut milk, sugar, starch, salt and ube paste until you obtain a perfectly smooth texture.
- Pour the mixture into a saucepan and heat over low heat, stirring continuously until the mixture thickens.
- Divide into ramekins and bake at 180°C for 30 minutes.
- Allow to cool slightly or completely before enjoying.
- Optional: sprinkle with a little sugar and caramelize with a blowtorch for a "crème brûlée" version à l'ube, a perfect fusion between tradition and audacity.
The MyUbe council
For an even rounder taste, replace some of the milk with a touch of coconut cream.
And for texture lovers, add some toasted cashew pieces on top before baking: this creates an irresistible crunchy contrast.
👉 Share your creation in your story with the hashtag #MyUbeRecipe and tag us 💜
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