It’s a refreshing dessert of simple panna cotta with butterfly pea jelly. You might think layered dessert takes time to be ready. But panna cotta and jelly are both very easy to make! Panna cotta goes great with butterfly pea jelly to look good the gorgeous blue colored jelly as a white basement.
What I love about this flower tea is not only the beautiful color, but also there are many benefits for your health.
What is butterfly pea tea
Butterfly pea tea originates from tropical Asia near the equator. It’s a plant of the leguminous family and named after the fact that the shape of the flower looks just like butterfly wings.
This is a major herbal tea for Thai women. Apparently, they enjoy butterfly pea tea at the cafe and carry own thermos bottle filled with the tea.
Blue butterfly pea flower tea health benefits
The blue color in butterfly pea is a pigment called anthocyanin. Anthocyanin is also present in red wine and fruits like blueberries.
You might know famous benefit of Anthocyanin is that it relieves eyestrain. So when your eyes are tired of using the smartphone for long, drinking butterfly pea tea can be effective for the recovery of your eyes.
Other good things for your body are here.
- Detox
- Skin aging prevention
- Hair aging prevention
But pregnant and breastfeeding women should NOT consume butterfly pea. Because it’s said that it has an effect on uterine contraction.
Butterfly pea tea has a unique earthly aroma. Whether you like or not, I recommend squeezing lemon over the panna cotta just before serving. Because lemon juice does the good job to balance the butterfly pea jelly with the panna cotta.
If you would like to know more Asian- inspired glass dessert, check out my Coffee jelly and Japanese flan!
Disclaimer: Pregnant and breastfeeding women are advised not to consume butterfly pea. As it may cause uterine contraction and other hormonal side effects.
Simple Panna Cotta with Butterfly Pea Jelly
Ingredients
Panna Cotta
- 2 1/4 tsp (7 g/0.25 oz) unflavored gelatin powder
- 4 tbsp water for soaking gelatin powder
- 1 cup (250 ml) whole milk
- 4 tbsp (60 g) granulated sugar
- 1 cup (250 ml) heavy cream
- 2 tsp rum
Butterfly Pea Tea Jelly
- 2 1/4 tsp (7 g/0.25 oz) unflavored gelatin powder
- 4 tbsp water for soaking gelatin powder
- 1 tea bag (2 g / tsp 2-3) butterfly pea tea
- 1 1/2 cup (375 ml) hot water
- 3 tbsp (45 g) granulated sugar
Instructions
Panna Cotta
- Place the 4 tbsp of water in a small dish, and sprinkle with the gelatin powder. Set aside.
- Meanwhile, pour the whole milk in a medium saucepan and add the sugar over medium heat, stirring continuously.
- Remove from the heat just before starts simmering. Then add the gelatin and quickly whisk until completely dissolved.
- Add the heavy cream and the rum, then stir well.
- Pour the mixture into 4 individual serving dishes and refrigerate until set (about 5 hours).
Butterfly Pea Tea Jelly
- Place the 4 tbsp of water in a small dish (separate from the one for panna cotta), and sprinkle with the gelatin powder. Set aside.
- Pour the hot water in a medium saucepan, then add the butterfly pea tea and steep for 3-5 minutes. Pour a little tea into heat-proof glass and check the color. Depending on your preference, add a little more tea leaves to make stronger blue color.
- Once it's brewed, remove the leaves and add the sugar. Heat the brewed tea in the saucepan over medium heat, stirring continuously.
- Remove from the heat just before starts simmering. Then add the gelatin and quickly whisk until completely dissolved.
- Pour the mixture in a dish and refrigerate until set (about 3 hours).
- Cut the jelly into 0.5 inch cubes.
Assemble
- Spoon some diced jelly and place on the individual panna cotta.
- Optionally, squeeze lemon before serving.
