✦ 𝑺𝒖𝒈𝒂𝒓 𝑫𝒖𝒔𝒕𝒆𝒅 𝑺𝒂𝒑𝒑𝒉𝒊𝒓𝒆 𝑮𝒖𝒎𝒎𝒆́𝒆 ✦
~ serves 16 ~
✧ 𝒊𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔
– ⅜ cup filtered water (neutral pH only)
– 1½ tsp dried butterfly pea flowers
– ⅜ tsp agar agar powder (scant ½ tsp is fine if easier to measure)
– 2 tbsp superfine sugar (inside structure)
– 2 tbsp young coconut milk
– 1 tbsp strained honeydew purée (or pear, very smooth)
– (insert secret ingredient here)
– optional: few drops vanilla OR ¼ tsp elderflower
– coarse sugar crystals (finish)
✧ 𝒎𝒆𝒕𝒉𝒐𝒅
1. Steep butterfly pea flowers in near-boiling water (5–7 min) until deep sapphire. Strain gently.
2. While still cool, whisk in agar agar + superfine sugar until fully dissolved.
3. Add coconut milk + strained honeydew/pear purée + optional flavoring. Whisk until uniform.
4. Bring to a full rolling boil and hold 60–90 seconds, stirring constantly.
5. Remove from heat immediately and allow to cool slightly.
6. Add secret ingredient, stirring thoroughly to distribute evenly.
7. Pour into a level tray or 1×1×½ inch silicone molds greased lightly with cooking spray.
8. Refrigerate for 2 hours or until firm to the touch.
9. Cut into precise 16 equal cubes or remove from molds using a toothpick as needed.
✧ 𝒇𝒊𝒏𝒊𝒔𝒉
Light dust of coarse sugar crystals on top surface only.
Sides remain glass-clear sapphire.
✧ 𝒑𝒍𝒂𝒕𝒊𝒏𝒈
Serve individually in:
Petite Bouchée Gummy Chalices
One cube per vessel.
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