蝶豆花鸡蛋燕菜果冻+桂花+枸杞，渐层变色的感觉是带不出来😅，紫色没有明显颜色变化的效果，得继续加油呀…但是成品真的是清爽+疗愈人心滴，呵呵🤭😄
桂花枸杞蝶豆花鸡蛋果冻燕菜
{材料} 蝶豆花水适量（干蝶豆花10朵），清水1000毫升，桂花 ½ 茶匙（热水泡5分钟），枸杞适量（洗净，切碎），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. 枸杞和桂花依序放入鸡蛋壳/其它模具里面。
3. 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。
4. 煮沸后熄火，取出1/3份量倒入鸡蛋壳和其它模具中-第一层：透明层；加热再取出1/3份量-第二层：加适量的蝶豆花水拌均匀倒入模具中； 加热再取出最后的份量-第三层：加入适量的蝶豆花水+几滴柠檬汁调成紫色倒入模具。
5. 放入冰箱冷藏至少3小时以上即可脱模享用。
***每层都要表面冻结了（冷冻3-5分钟左右）再倒入下一层，不然渐层效果不明显哦💪🏼😅
Butterfly Pea Flower Jelly with Osmanthus flower and Gojiberries
{Ingredients} Some butterfly pea flower water (dried butterfly pea flower 10pcs), water 1000ml, osmanthus flower ½ tsp (soak in hot water for 5 mins), some goji berries (rinse well, cut into small pieces), castor sugar 70g, agar powder x 4 tsp + jelly powder x 1 tsp (mix them well), some lemon juice.
{Directions}
1. Cook dry butterfly pea flowers in 180ml water until the colour turn darkened.
2. Put osmanthus flowers and goji berries inside the eggshell or any molds.
3. Mix 1000 ml of water with sugar+agar powder and jelly powder well, then cook under medium heat until sugar fully dissolved, continue stirring.
4. Bring to boil and off the heat, take 1/3 portion of the mixture to pour into eggshells or other molds-1st layer: transparent; reheating mixtures and take another 1/3 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 + few drops of lemon juices to turn into purple color and mix well before pour into eggshells or other molds.
5. 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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