I repurposed my leftover blue pea flower juice to make panna cotta for my cousin’s visit, since she has never tried it before.
“Dried blue pea (Butterfly Pea) flowers come from the Clitoria ternatea plant and are widely used in Asia for cooking and Ayurvedic and other medicinal purposes. They change colour with acidic ingredients like lemon juice, turning from blue to purple or pink. The flowers have a light, sweet, green tea-like flavour and contain antioxidants and anthocyanins that may support weight loss, blood sugar control, and skin health. You can find dried blue pea flowers in specialty online tea or herb stores, many Asian grocery markets, and some larger supermarkets that carry international ingredients.”
“Panna cotta is a traditional Italian dessert made by simmering sweetened cream and milk, then thickening with gelatin and chilling until silky. Gelatin, derived from collagen, provides amino acids like glycine that support skin elasticity, joint health, and gut lining integrity. Glycine also helps the body produce stomach acid, which aids in breaking down food and absorbing nutrients.”
Thank you, God, for helping me make a beautiful dessert for my cousin. She and her husband loved it, saying it was flavourful and delicious. Let’s cook!!!
Ingredients
500 ml thickened cream
300 g sour cream
200 g castor sugar
150 ml milk
10 ml ice cold water, divided
3–4 Tsp gelatin powder, divided (use 3 tsp for a soft quiver, 4 tsp for a firmer set)
2 Tsp rose water
Blue pea flower juice
1 1/2 Tbs of dried blue pea flower, only blue parts
3 Tbs hot boiling water
Garnish
strawberries
blueberries
Method
In a bowl, seep blue pea flower in hot boiling water for 5 minutes and set aside. Pour the 7 ml of ice cold water into a small bowl, sprinkle 3 Tsp of the gelatin powder first over it, give a couple of stirs, and let it sit for 5 minutes to absorb the water. Lightly grease the jelly mould. Set aside.
In a saucepan, combine thickened cream, milk, and castor sugar over medium heat. Stir until the sugar dissolves and the mixture is warm and steaming, but do not let it boil.
Remove the saucepan from the heat. Add the bloomed gelatin to the warm cream mixture and stir constantly until the gelatin completely dissolves. Stir in rose water. Now add 3 ml ice cold water into bowl, sprinkle 1 Tsp of gelatin powder over it, give a stir or two and let it sit for 5 minutes to absorb the water.
Whisk the sour cream in a large bowl until smooth. Slowly pour the warm cream and gelatin mixture into the sour cream, whisking continuously until combined and free of lumps.
Strain the mixture through a fine-mesh sieve into a large jug to catch any undissolved bits. Pour into the prepared greased jelly mould until finish. Next add the remaining bloomed gelatin to the blue pea flower juice and stir constantly until the gelatin completely dissolves. Now pour into the sour cream mixture and roughly swirl around the sour cream mixture to create some pattern. Cover the jelly mould with the jelly mould lid.
Place in the fridge overnight or at least 6 hours until firm set. Bring out the jelly mould, removed the lid. Then place a plate on top, flip over, release the back cover and the panna cotta gently drop into plate. Serve with strawberries and blueberries. Enjoy with a cup of tea or dessert wine!!!
https://helenscchin.com/2026/09/14/blue-pea-flower-panna-cotta-with-strawberries-and-blueberries/
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