Blue Matcha Dessert Shot… A dessert as light as a cloud, one that teases the palette with so many textures and flavours, it’s delicious! There’s something so calming about this pretty blue, and the slight earthy, moorish undertones are very pleasant. This butterfly pea powder has had me smitten for a while and it’s not difficult to see why …
They say sipping blue tea is very soothing because the butterfly pea powder has immense medicinal properties. I figured I’d make the most of it by capturing it in dessert since playing with pops of natural colour in desserts is what I enjoy doing most!
It’s natural colours in food that I absolutely enjoy playing with, and the day I discovered the joy of the butterfly pea powder, or Blue Matcha Tea as it’s sold, I knew there was no looking back. Over time, I have created loads of blue desserts, the butterfly pea flower a constant source of inspiration.
You can find most of these desserts on my handle on Instagram on Passionate About Baking or my Instagram recipe feed PAB Recipes. I constantly share recipes there and I’d love to see you over!
If you are curious about the taste of Blue Matcha, it’s earthy, moorish, gentle and not very pronounced. It has pleasant undertones. My favourite bit of course is that it is natural and the colour it imparts is quite fascinating. They say it is an antioxidant and has great medicinal properties as well, so I guess that’s a bonus!
Blue Matcha Dessert Shot
Ingredients
Layers
#1 Biscuit base
- 20 g Bourbon biscuit crumbs.
#2 Blue matcha cream
- 50 g whipping cream
- 10 g icing sugar
- 1 tsp milk with 1/2 tsp blue matcha powder
#3 Blue matcha ganache
- 10 g cream 25% fat
- 30 g white couverture chocolate
- 1/2 tsp blue matcha powder
#4 2 tbsp Bourbon biscuit crumbs.
To finish : Blue matcha powder, butterfly pea flower.
Instructions
#1 Biscuit base
- Layer at the base of glass.
#2 Blue matcha cream
- With an electric hand beater whip together the cream and sugar until firm peaks form, then whip in blue matcha concentrate a little at a time until you get the desired blue. {You might not need all the concentrate}.
- Fit a piping bag with a 2A nozzle and fill it with the cream. Pipe over the biscuit base up to less than half of the dessert glass.
#3 Blue matcha ganache
- 1/2 tsp blue matcha powder
- Heat the chocolate and cream in a microwave safe bowl for 15-30 seconds. Stir well and add as much blue matcha powder to get a deep blue colour. Cool to room temperature.
- Gently pour the ganache over the blue whipped cream and place in the freezer for 10-15 minutes until firm.
#4
- Top the blue matcha ganache with Bourbon biscuit crumbs.
#5
- Pipe blue matcha cream over the crumb layer and flatten the top.
To finish
- Sift blue matcha powder over the top and garnish with a butterfly pea flower.
