top of page

serve it page


Episode 1 - Butterfly Pea Flower Panna Cotta, Coconut Chantilly

We want to feature our first episode with a dish that incorporates our club's colour - blue. Hence, in this dessert recipe, we used Butterfly Pea Flower (also known as Clitoria ternatea) to extract the natural blue colour pigments from the flower by infusing it with heated milk mixture. The milk mixture is later used as one of the essential ingredients in our recipe for making the Panna Cotta dessert!

There are 2 main parts to this recipe - the Panna Cotta and the Coconut Cream.

Make sure you follow them closely!


Part 1: Butterfly Pea Flower Panna Cotta


  • 1 Sheet gelatin, bloomed

  • 85g White Chocolate

  • 100g Milk

  • 150g Cream

  • 10 pc. Butterfly Pea Flower


  1. Melt white chocolate over bain-marie.

  2. Bring milk to a boil. Add the flowers into the milk. Leave to infuse for 10 minutes.

  3. Strain the milk and add the bloomed gelatin into the milk.

  4. Pour one third of the infused milk into the chocolate. Whisk to combine. Repeat until all the milk has been added.

  5. Strain the mixture. Pour into prepared glasses. Tip: Use a blowtorch to remove air bubbles from the surface.

  6. Place the Panna Cotta in the chiller until set.


Part 2: Coconut Chantilly


  • 120g Cream

  • 30g Coconut Cream

  • 30g Icing Sugar


1. Whisk all the ingredients together until soft peaks form. Reserve.


Finishing: Garnish and Plating


  • Desiccated coconut

  • Kaya Jam


  1. Toast desiccated coconut in a sauté pan until lightly browned.

  2. Once the Panna Cotta has set, pipe the Coconut Chantilly on top. Garnish with some kaya jam, toasted desiccated coconut, and a butterfly pea flower.


We hope you had fun following our first recipe and we look forward to meet you with more desserts and other dishes. Stay tuned to our next episode coming towards the end of this month!

With culinary spirits,

Singapore Junior Chefs Club

recent videos
bottom of page