Crispy Ube Lace Dessert Cups
Scoop these Crispy Ube Lace Dessert Cups straight from the fridge, and you’ll get a shatter-thin lace shell, a swirl of cream, and a spoonful of tart berries. The ube gives the lace a soft purple-violet color and a gentle, nutty vanilla flavor. Make these when you want something that looks special but comes together in one afternoon.
Crispy Ube Lace Dessert Cups Ingredients
- about 1/2 cup (60 g) all-purpose flour — This is the base of the lace. It gives the sheets enough structure to hold their shape once they crisp.
- about 1/4 cup (30 g) rice flour — Rice flour is what makes the lace crisp instead of chewy. I don’t recommend swapping it out, because the cups will soften within minutes.
- about 3/4 cup (85 g) powdered sugar — Powdered sugar dissolves into the batter quickly and keeps the lace smooth. Sift it if it has clumps.
- 1 tbsp (15 ml) vegetable oil — A little oil keeps the batter loose and helps the sheets release from the pan.
- 1/2 cup (120 ml) coconut milk — Use full-fat coconut milk from a can, not the drinkable carton kind. The fat keeps the lace tender enough to bend.
- 1 tsp ube extract — Ube extract brings the color and the flavor. Start with the amount listed; a little goes a long way.
- about 2/3 cup (150 g) mascarpone cheese — Mascarpone makes the filling rich and spoonable. Keep it cold until you need it.
- about 3/4 cup plus 1 tbsp (200 ml) heavy whipping cream — Cold cream whips up fastest and holds its shape in the cups.
- 1 tsp vanilla bean paste — Vanilla bean paste adds those little flecks of vanilla seed and a deeper flavor than extract.
- about 2 1/2 tbsp (30 g) granulated sugar — This sweetens the cream. Add it after the cream starts to thicken.
- about 1 cup (150 g) chopped berries — Use a mix of tart berries, such as raspberries or blackberries. They cut through the richness of the cream.
- about 3 tbsp (25 g) chopped pistachios — Pistachios add crunch and a green color that contrasts with the purple lace.
- 1 tbsp dried rose petals — Rose petals add a floral finish and a pop of pink. Crush them slightly between your fingers before scattering.
Substitutions And Additions
Mascarpone cheese
I’d whip cream cheese with a splash of the heavy cream as a stand-in, though the mascarpone gives the cups their best texture. The filling will be a little tangier and slightly firmer. Mascarpone is still my first choice for a silky texture.
Ube extract
If you can’t find ube extract, you can use a small amount of purple yam powder, but the color will be paler and the flavor softer. Expect a slightly different lace shade.
Chopped berries
Any tart fruit works here, including sliced strawberries or diced mango. Softer fruit will release more juice, so spoon it onto the cream just before serving to keep the cups crisp.
How To Make This Crispy Ube Lace Dessert Cups Recipe
- Make the lace batter.
Whisk the all-purpose flour, rice flour, and powdered sugar together in a bowl. Add the vegetable oil, coconut milk, and ube extract, and whisk until the batter is smooth and thin like heavy cream. Let it rest for a few minutes so the flours hydrate fully.
Pro Tip: If the batter is lumpy, push it through a fine sieve before cooking, or the lace will have holes.
Heat a nonstick skillet over medium heat and lightly oil it. Pour a thin layer of batter and cook for about 15 minutes total, flipping once the edges look set and lacy. Work in batches and keep the sheets pliable.
Drape each warm sheet over an inverted cup or ramekin so the lace crisps into a bowl shape. Let them cool for about 10 minutes until firm.
Lift the crisp lace cups off the inverted molds and set them upright. In a cold bowl, beat the heavy whipping cream, vanilla bean paste, mascarpone cheese, and granulated sugar until the cream holds stiff peaks.
Pro Tip: Keep the cream cold; warm cream turns grainy and won’t pipe cleanly.
- Simmer the berry compote and pipe the cups.
Simmer the chopped berries in a small saucepan over medium-low heat for about 5 minutes until they soften and thicken slightly. Cool briefly.
Pipe a base rosette of the vanilla cream into each lace cup. Spoon a little berry compote into the center, then scatter the chopped pistachios and dried rose petals over the top.
How To Serve And Store
Serve these cups right after assembling so the lace stays crisp. They pair nicely with a pot of green tea or a small cup of coffee.
In The Fridge
Store the unassembled lace cups in an airtight container at room temperature for up to 2 days. Once filled, refrigerate the cups in a covered container for up to 1 day; the lace will soften over time.
In The Freezer
Freezing is not recommended for the assembled cups, because the cream and berries will weep and the lace will turn soggy. Unfilled lace cups can be frozen in an airtight container for up to 1 month and crisped briefly at room temperature before filling.
Frequently Asked Questions
Can you make these ahead?
Yes, make the lace cups up to 2 days ahead and keep them airtight at room temperature. Fill them shortly before serving so the lace stays crisp.
Why did my lace sheets tear?
The sheets were likely too cool to bend. Drape them while they are still warm and pliable, and reheat the pan briefly if they set too fast.
Can I use less ube extract?
You can, but the color and flavor will be lighter. Stick close to the 1 tsp for the purple shade shown in the finished cups.
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Crispy Ube Lace Dessert Cups
Ingredients
Method
- Whisk the all-purpose flour, rice flour, and powdered sugar together, then add the vegetable oil, coconut milk, and ube extract and whisk until smooth. Cook the lace sheets in a lightly oiled nonstick skillet over medium heat for about 15 minutes total, then drape warm sheets over inverted cups to crisp for about 10 minutes. Set the crisp lace cups upright, beat the heavy whipping cream, vanilla bean paste, mascarpone cheese, and granulated sugar to stiff peaks, and simmer the chopped berries until softened.
- Pipe a base rosette of vanilla cream into each lace cup, spoon berry compote into the center, and top with chopped pistachios and dried rose petals.
