Coconut pannacotta with butterfly blue tea jelly

Let’s begin the new year with something blue and beautiful. Butterfly blue tea, also known as butterfly pea flower tea, is a natural wonder that has taken the culinary world by storm. Its striking blue hue can captivate anyone, but did you know that with a hint of acid, it transforms into a beautiful shade of purple? Beyond being a delightful cup of tea, butterfly blue tea offers endless possibilities for creative culinary endeavors. In this blog post, we’ll explore how to make the most of this magical ingredient.

The vibrant blue color of butterfly blue tea makes it a fantastic addition to mocktails and cocktails. Create mesmerizing drinks by combining the tea with citrus fruits like lemon or lime. The acid from these fruits will work its magic, turning your blue drink into a delightful shade of purple. Add sparkling water, a touch of honey or agave syrup, and ice cubes for a refreshing and visually stunning beverage.

Desserts are where butterfly blue tea truly shines. Instead of the traditional vanilla flavor, infuse your panna cotta with the delicate floral notes of butterfly blue tea. Or top your classic dessert with a layer of butterfly blue tea jelly, and you’ll have a dessert that not only tastes heavenly but also looks like a work of art.

Beat the heat with homemade butterfly blue tea popsicles. Mix butterfly blue tea with coconut milk and a touch of sweetener for a creamy and refreshing treat. Pour the mixture into popsicle molds, and after freezing, you’ll have delightful blue and purple popsicles that are not only delicious but also Instagram-worthy. Whether you’re hosting a fancy gathering or simply indulging your own culinary curiosity, butterfly blue tea has the power to transform your dishes into works of art. So, go ahead, experiment, and let your imagination soar as you explore the endless possibilities of this enchanting tea.

Preparation time: 20-30 minutes
Cooking time: 10-15 minutes
Serves: 4-5

Ingredients

• Full-fat coconut milk 1 can (400 ml)
• Heavy cream ½ cup
• Granulated sugar ½ cup
• Gelatin 2 tbsp
• Cold water 2 tbsp
• Vanilla extract 1 tsp
• For the Butterfly Blue Tea Jelly:
• Butterfly blue tea flowers (dried) 2 tbsp
• Water 1 and ½ cups
• Granulated sugar ¼ cup
• Powdered gelatin 1 tsp
• Cold water 1 tbs

Method

For the Coconut Panna Cotta: In a small bowl, sprinkle the powdered gelatin over 2 tablespoons of cold water. Let it sit for a few minutes to bloom. In a saucepan, combine the coconut milk, heavy cream, and granulated sugar. Heat the mixture over medium heat until it begins to steam, but do not let it boil. Stir occasionally to dissolve the sugar. Once the gelatin has bloomed, whisk it well and add it to the heated coconut milk mixture until well combined. Stir in the vanilla extract to enhance the flavor. Carefully pour the coconut panna cotta mixture into your desired molds or serving glasses, filling them about two-thirds full. Allow it to cool to room temperature before placing it in the refrigerator to set. This typically takes 2-4 hours or until it’s firm.

For the Butterfly Blue Tea Jelly:

In a separate saucepan, bring 1 1/2 cups of water to a boil. Remove it from the heat and add the butterfly blue tea flowers. Let them steep for about 5-10 minutes, depending on the desired intensity of the color and flavor. Strain the tea to remove the flowers and return it to the saucepan. Add 1/4 cup of granulated sugar to the strained tea and stir until it’s dissolved. Taste and adjust the sweetness if needed. In a small bowl, sprinkle 1 teaspoon of powdered gelatin over 1 tablespoon of cold water. Allow it to bloom for a few minutes. Heat the sweetened butterfly blue tea over low heat until it’s warm but not boiling. Add the bloomed gelatin and stir until it’s completely dissolved. Let the tea mixture cool to room temperature. Once it’s cooled, gently pour it over the set coconut panna cotta in the molds or glasses, or place it in another bowl to set. Place it in the refrigerator to set for at least 2 hours or until the jelly is firm.

Serve: When ready to serve, cut the butterfly blue tea jelly into squares, and arrange them over the panacotta.