Prepare two ramekins and add 2 tbsp each of frozen grated ube halaya. Set aside.
Soak gelatin sheets in a bowl with cold water.
Place the heavy cream and sugar in a pot and simmer in low-medium heat for 3-4 minutes or until the sides start bubbling. Remove from heat.
Remove gelatin sheets out of the bowl and squeeze out excess water. Tip in the pot with heavy cream and mix until gelatin completely dissolves.
Pour equal amounts of the gelatin-cream mixture into prepared ramekins and let sit until it cools down completely. When the mixture is cooled, place it inside the refrigerator and chill for a minimum of 12 hours or overnight.
Serve by running a knife on the sides of the ramekin. Flip it over on your serving plate and enjoy. Bon appetit!