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.