Description
A magical, color-changing mousse made with butterfly pea blossoms and topped with a tangy lemon syrup that transforms the dish from blue to purple.
Ingredients
Scale
For the Crust:
- 2 cups heavy cream
- 1/2 cup dried butterfly pea blossoms
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 tbsp gelatin powder
- 1/4 cup cold water
- 1/2 cup lemon juice
- 1/4 cup honey
- 1/2 cup water (for syrup)
Instructions
1. Prepare the Crust:
- Steep the butterfly pea blossoms in 1/2 cup of hot water for 10 minutes, then strain and let the infusion cool.
- In a bowl, sprinkle gelatin over 1/4 cup cold water and let it bloom for 5 minutes.
- Whip the heavy cream with sugar and vanilla until soft peaks form.
- Gently heat the butterfly pea infusion and dissolve the bloomed gelatin into it. Let it cool slightly.
- Fold the butterfly pea mixture into the whipped cream until fully incorporated.
- Divide the mousse into serving glasses and refrigerate for at least 2 hours to set.
- For the lemon syrup, combine lemon juice, honey, and water in a saucepan. Simmer for 5 minutes, then cool.
- Drizzle the lemon syrup over the mousse just before serving to see the color change.
Notes
You can customize the seasonings to taste.