紫的桂花糕 Osmanthus Flower Purple Jelly

A daily dose of purple蝶豆花+桂花👉🏻紫色系的桂花糕，吸引眼球神秘又感性的色调。柔美的紫色永远都是令QQ紫陶醉其中的颜色。Purple is just…awesome. I love most of the purple things, enjoy every purple moment while busy in the kitchen. Don’t worry, be purple💜 

紫的桂花糕 

{材料} 蝶豆花水适量（干蝶豆花10朵），清水1000毫升，桂花 1 茶匙（热水泡5分钟），幼糖70克，燕菜粉4 茶匙 + 即溶果冻粉1 茶匙（两者拌均匀），柠檬汁适量。  

{做法}  

1. 干蝶豆花加180毫升的水煮至颜色变深，沥干待凉备用 。 

2. 1000毫升清水，加入幼糖+燕菜果冻粉搅拌均匀后开炉火煮至糖完全融化，过程中请不断搅拌均匀。  

3. 煮沸后熄火，取出1/4份量后加入桂花，倒入模具中-第一层：透明桂花层；加热再取出1/4份量-第二层：加适量的蝶豆花水拌均匀倒入模具中； 加热再取出1/4的份量-第三层：加入适量的蝶豆花水+适量柠檬汁调成紫色倒入模具； 加热再取出最后的份量-四层：加入适量的蝶豆花水+几滴柠檬汁调成浅紫色倒入模具。 

4. 放入冰箱冷藏至少3小时以上即可脱模。  

***每层都要表面冻结了（冷冻3分钟左右）再倒入下一层，不然渐层效果不明显哦。   

Osmanthus Flower Purple Jelly 

{Ingredients} Some butterfly pea flower water (dried butterfly pea flower 10pcs), water 1000ml, osmanthus flower 1 tsp (soak in hot water for 5 mins), castor sugar 70g, agar powder 4 tsp + jelly powder 1 tsp (mix them well), some lemon juice. 

{Directions}  

1. Cook dry butterfly pea flowers in 180ml water until the colour turn darkened. 

2. Mix 1000 ml of water with sugar+agar powder and jelly powder well, then cook under medium heat until sugar fully dissolved, continue stirring.  

3. Bring to boil and off the heat, take 1/4 portion of the mixture, add in osmanthus flower to mix well and to pour into molds-1st layer: transparent osmanthus flower; reheating mixtures and take another 1/4 portion- 2nd layer: add in some butterfly pea flower water and mix well before pour into molds; reheat mixture again-3rd layer: add in some butterfly pea flower water + some of lemon juices to turn into purple color and mix well before pour into molds; reheat mixture again-4th layer: add in some butterfly pea flower water + few drops of lemon juices to turn into light purple color and mix well before pour into molds. 

4. Keep refrigerated for at least 3 hours or overnight before serve. 

***Before pour in next layer, please ensure surface is dry first for better dreamy colour.

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