VIOLET AURORA LAYERED DESSERT

Ingredients

Shopping list

• 2 cups ube purée

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• 0.5 cups coconut milk

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• 0.5 cups coconut cream

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• 2 tbsp agar-agar powder

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• 2 tbsp honey or allulose

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• 1 tsp vanilla bean paste

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• 1 tbsp fresh lime juice

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• Lavender colouring — optional

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• Violet coloring — optional

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• Pearl white jelly layer

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• Crystal clear jelly base

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• Edible pearl shimmer — very light

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Step by step

1. 1

   Blend the ube purée until completely smooth.

2. 2

   Heat the coconut milk and coconut cream over medium-low heat.

3. 3

   Whisk in the agar-agar until fully dissolved.

4. 4

   Stir in the honey, vanilla bean paste, and lime juice until glossy.

5. 5

   Divide the mixture into four portions.

6. 6

   Leave one portion crystal clear.

7. 7

   Tint one portion soft lavender.

8. 8

   Tint another portion rich violet.

9. 9

   Blend the final portion with a little coconut cream to create a silky pearl-white layer.

10. 10

    Pour the layers into the flowing ribbon mold in alternating waves, gently swirling them to create graceful ribbon-like curves while preserving clean color transitions.

11. 11

    Chill for 4–5 hours until completely firm, then carefully unmold and finish with a delicate dusting of edible pearl shimmer.