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
Ingredients:
1 Sheet gelatin, bloomed
85g White Chocolate
100g Milk
150g Cream
10 pc. Butterfly Pea Flower
Steps:
Melt white chocolate over bain-marie.
Bring milk to a boil. Add the flowers into the milk. Leave to infuse for 10 minutes.
Strain the milk and add the bloomed gelatin into the milk.
Pour one third of the infused milk into the chocolate. Whisk to combine. Repeat until all the milk has been added.
Strain the mixture. Pour into prepared glasses. Tip: Use a blowtorch to remove air bubbles from the surface.
Place the Panna Cotta in the chiller until set.
Part 2: Coconut Chantilly
Ingredients:
120g Cream
30g Coconut Cream
30g Icing Sugar
Steps:
1. Whisk all the ingredients together until soft peaks form. Reserve.
Finishing: Garnish and Plating
Ingredients:
Desiccated coconut
Kaya Jam
Steps:
Toast desiccated coconut in a sauté pan until lightly browned.
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
