Purple Spell: cascading ube with a whipped-cream crown

Truly purple, from Japanese purple sweet potato and nothing else. Ube powder won’t dissolve if you just stir it: sift it, make a syrup with hot water, whisk with the chasen and pour it in layers. That’s how it cascades down the glass. On top: a crown of whipped cream.

Time: 10 min · Makes: 1 glass · Difficulty: medium

Ingredients

• 4 g (2 teaspoons) Japanese Ube
• 40 ml hot water (80 °C)
• 1–2 teaspoons sugar or syrup (optional)
• 200 ml cold milk or plant drink
• Ice
• 100 ml well-chilled whipping cream
• A pinch of Japanese Ube to dust

Step by step

1. Sift the ube into a bowl: that’s what stops lumps.
2. Add the 80 °C water and sweetener and whisk with the chasen in a zigzag for 30–40 seconds, until you have a smooth purple syrup.
3. Fill a glass with ice and add the cold milk.
4. Pour the syrup slowly down the side of the glass: it will cascade purple through the ice and milk.
5. Whip the cream to firm peaks and pipe a tall swirl on top of the glass.
6. Dust with a pinch of ube and serve straight away.

Tips

• If there are lumps, strain the syrup before pouring.
• Ube tastes mild and sweet with vanilla notes: taste before sweetening, you may not need any.

Get the ingredient

This recipe needs just one of our products: Japanese Ube.