Butterfly Pea and Forget Me Not Flower Pudding
Ingredients
- 1 cup water
- 1 tbsp Forget Me Not Flowers
- 1 cup water
- 1/2 tbsp butterfly pea flowers
- 3/4 cup butterfly pea tea
- 1/4 cup maple syrup
- 1/2 tsp agar powder
- 120g coconut milk
- 3 tbsp maple syrup
- 1/2 tsp agar powder
- 1/4 tsp butterfly pea powder
- 180g Forget Me Not Flower tea
- 80g coconut milk
- 3 tbsp maple syrup
- 1/2 tsp agar powder
Preparation
Combine 1 cup water and 1 tbsp Forget Me Not Flowers, leave to brew for 10 minutes.
Combine 1 cup water and 1/2 tbsp butterfly pea flowers, leave to brew for 10 minutes.
Add butterfly pea flower tea to a saucepan, bring up to a boil.
Add agar powder and cook until dissolved.
Whisk in maple syrup and continue to simmer for 1 minute.
Turn off the heat.
Pour jelly into moulds and refrigerate until set.
Add coconut milk to a saucepan and bring up to a boil.
Whisk in agar powder, dissolved butterfly pea powder and maple syrup.
Continue to simmer for 1 minute.
Allow to cool.
Remove butterfly pea flowers.
Pour mixture over the butterfly pea jelly and refrigerate until set.
Add coconut milk and Forget Me Not Flower tea to a saucepan and bring up to a boil.
Whisk in agar powder and maple syrup.
Continue to simmer for 1 minute.
Allow to cool.
Remove jasmine flowers.
Pour mixture over the coconut butterfly pea layer and refrigerate until set.
