The color blue is as beautiful as the rich, creamy texture of a panna cotta. And that is why I want to share my butterfly blue pea tea panna cotta recipe with you today.
I have a deep-rooted love for the color blue. All its shades give me so much peace. The same goes for desserts. The soft, sweet, sometimes creamy, and often crispy delicacies make my day and instantly turn my frown upside down.
A week ago, a friend told me about blue pea tea desserts, which gave me an idea. Why not turn it into a panna cotta? They are beautifully luscious, creamy, and rich, perfect for date nights, or even for yourself!
One bite of this exquisite dessert will fill your mouth with a gentle yet delightfully smooth and velvety cream. An utmost heavenly feeling. Butterfly blue tea has a very subtle and light earthy sweet fragrance, perfect for a simple yet scrumptious panna cotta.
I have made panna cotta only once before, and let’s just say it turned into a shaved ice dessert. Tasted good, but an utter failure texture-wise. So this is my second trial of cooking a panna cotta for my entire family. And for good luck, I made my butterfly tea panna cotta blue.
What Is a Panna Cotta?
The name “panna cotta” stands for “cooked cream” in the Italian language. It has become a staple Italian dessert since the 1960s and is a perfect infusion of cream and gelatin.
Now let’s not confuse panna cotta with classic puddings. While panna cotta needs gelatin as a binding agent, puddings use eggs, flour, or cornstarch.
There is also some difference in how you cook these two desserts. You need cream, milk, and sugar to boil on a stove as you continue stirring it till the gelatin infuses with the blend.
You need to cook pudding over a water bath or a double boiler so that the egg in the mix does not cook through too quickly. And you can serve puddings as a hot dessert and also as a chilled snack.
As for panna cotta, you need to serve it chilled with some fruits or fun garnishes on top.
What Blue Means to Me
Trigger Warning: Domestic Abuse
I grew up in very loud surroundings. Screams, sudden anger, shoutings, you name it. I have escaped. But even now, loud sounds will have me jump up. Some people mock my sudden knee-jerk reactions. But I cannot help it.
But however overwhelming these feelings and emotions are, the color blue calms me down. There are so many blue objects in my room that I have added unconsciously. I am slowly noticing that I surround myself with blue.
Blue is a calm, quiet color and all its shades have a sort of tranquility about them. Just like how many love the 4:30 PM golden hour, I am a fan of The Blue Hour, when the sky is a soft pastel shade of blue against the yellow lights from homes around.
Everything is peaceful and quiet, and humanity has not roused yet. And that is why blue is my favorite color. Its soft and natural aura is soothing.
Can You Make This Recipe Vegan?
Absolutely! As I had mentioned in my baked banana spring rolls recipe, I want all my readers to enjoy my recipes. So for every dessert I bake, I ensure some vegan alternatives to my ingredients.
For example, instead of cow’s milk, you can opt for oat milk or almond milk. And as for the heavy cream base, heavy organic coconut cream is a perfect substitute!
Agar agar is a vegan substitute for gelatin. Moreover, it is gluten-free and contains 0 additives, making it a safe option for many. As for honey, you can use date syrup instead for a rich, creamy texture.
FAQs on Panna Cotta
While looking through a few panna cotta recipes for inspiration, I came across a few crucial tips. So here are some frequently asked questions I found on panna cotta and their answers so you can make yours hassle-free!
1. How Long Should You Keep Panna Cotta to Set?
Panna cotta needs a minimum of two to five hours to set. Keeping it for less will make it a gloopy mess.
2. Can You Store Panna Cotta?
Absolutely! Panna cotta remains fresh for up to three days. Wrap it with cling film to store it in the fridge, away from all savory foods and ingredients.
Given its soft and light texture, panna cotta can absorb odors from other foods. So wrapping and storing it away from other foods is a must.
3. My Panna Cotta Did Not Set! What to Do?
If your panna cotta seems too watery after you take it off the fridge, heat it up a bit and add a little more gelatin.
No need to boil the mix till it bubbles. Just warming it up enough to re-cook will help you.
Butterfly Blue Pea Tea Recipe
Step 1: Let the Milk Simmer
Add milk to a non-stick pan and keep the heat on low. Let it simmer so you can add all the other ingredients to infuse. Keep stirring to avoid the milk from sticking to the base.
Do not heat the pan too much, as it can burn the milk, spoiling your panna cotta base.
Step 2: Add the Butterfly Blue Pea Tea Leaves
As the milk simmers, add a tablespoon of the blue pea tea leaves. I suggest not keeping the leaves outside as they lose their gentle aromas.
Even for my picture, I took out one spoonful and sealed it immediately after.
Take a spoonful directly out of the packet and drop it in the milk. Keep stirring to blend the ingredients.
Step 3: Pour in Heavy Cream
After 30 seconds of adding the tea leaves, pour the heavy cream in and stir. Increase the heat to medium-low so the mixture can boil, allowing the ingredients to blend perfectly.
Word of advice, do not stop stirring in-between so the base does not burn.
Step 4: Simmer the Panna Cotta Base
After boiling the panna cotta base for two minutes, when you notice the surface bubbling, lower the heat and let the cream simmer for two minutes.
The picturesque view of the bluish tinge escaping the dried pea flower pods and twirling around and marbling over the cream; is nothing short of a masterpiece.
Step 4: Bloom Your Gelatin
Add three tablespoons of water and one teaspoon of gelatin to a bowl and let it bloom. It usually takes about six minutes.
If you use gelatin sheets instead, soak them in water for five minutes. Gold leaf gelatin sheets are the best binding agents. And two sheets equal one teaspoon of gelatin powder.
Step 5: Add Your Flavor Enhancers
After five minutes of simmering, it is time to add your flavoring agents! Add a teaspoon of vanilla extract for good measure.
I recommend part sugar and part honey. Honey adds a rich sweet taste, while sugar helps bind that sweetness.
I do not add too much sugar or honey, as the blue pea tea is aromatic and light. The excessive sweetness might kill that flavor. Continue stirring the sweeteners and flavor enhancers.
This is an optional step: The bluish tinge from butterfly pea tea can get lost in the cream. So if you want some vibrant blue shades, I recommend adding a drop or two of blue food coloring.
Step 6: Pour in the Gelatin
Pour the bloomed gelatin into the frothy and creamy base, and cut off the heat. Keep stirring to infuse the flavors and binders till the gelatin is blended fully.
Step 7: Strain the Mix Into a Bowl
You can use a clean cheesecloth or a mesh strainer for this step. Strain the panna cotta mix into a bowl so the pea leaves and any residual solids are left behind.
Step 8: Pour and Freeze
Pour the panna cotta into containers of your choice, and refrigerate them for two hours minimum. I used ramekin bowls, melamine bowls, and regular glasses to store the panna cotta.
Step 9: Enjoy Your Panna Cotta!
When the panna cotta is ready, take it out of the fridge.
If you want to plate the panna cotta, put the bowl in hot water for 7-10 seconds to de-mold it. Remove and flip it on the plate.
I also enjoyed eating it straight out of the ramekin bowl and the glasses! End of the day, it is the taste that matters.
The panna cotta was silky smooth, rich, creamy, and an utterly delectable delight.
You can add some cut fruits, shaved chocolates, or any garnish you like. I chose to keep mine plain to enjoy the beautiful pastel blue hues that grace my plate.
My garnish includes some edible gold balls for contrasting shades. Nothing too fancy.
Your butterfly blue pea tea panna cotta is ready! Enjoy the thick, creamy, and rich, creamy bites as the panna cotta gently coat your tongue in its gentle, smooth texture.
My Butterfly Blue Pea Tea Panna Cotta Recipe
- 1 Non-stick pot
- 1 Spatula Can be wooden or silicone
- 3 Bowls Can be ramekin, melaline, silicone, etc.
- 1-2 Small glasses
- 2 spoons For eating
- 2-3 Plates For serving
- 60 Grams Milk
- 1 Tbsp Butterfly Blue Pea Tea
- 480 Grams Heavy Cream
- 50 Grams White Sugar `
- 3 Tbsp Honey
- 1 Tsp Vanilla Extract
- 1 Tsp Gelatin Powder
- 3 Tbsp Water
- Heat 60 grams milk in a pan and simmer it
- As the milk heats up, add one tablespoon butterfly blue pea tea
- Keep stirring on low heat for 30 seconds
- Add 480 grams of heavy cream and bring it to boil. Continue to stir
- When the cream starts boiling, lower the heat and let it simmer for flavor infusion
- Add 3 tablespoons water and one teaspoon gelatin powder in a bowl. Now let it bloom for 5 minutes.
- Next, pour one teaspoon vanilla extract, sugar, and honey into the panna cotta mix
- Keep stirring till all the ingredients combine into a flavorful concoction
- After 5 minutes of blooming, add the blooming gelatin to the mix and turn off the heat
- Keep stirring till the powder blends in
- Strain the mix using a mesh strainer of a cheese cloth
- Freeze the panna cotta in bowls and glasses for 2 hours minimum to a day.
- Take it out and place in hot water. Do this only if you want to plate it.
- Flip the bowl over a plate and enjoy your butterfly blue pea tea panna cotta!
- You can also have it straight from a bowl or glass.
If you have any favorite panna cotta recipes, do share them! I would love to know how you like your panna cotta.