Simple Panna Cotta with Butterfly Pea Jelly
Easy panna cotta with blue colored jelly of butterfly pea flower tea.
Servings 4
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.
