蓝花也称作蝶豆花
天然的湛蓝色
自是它迷人之处
蓝花龙眼燕菜
人人喜爱的消暑聖品
尽情享用! ^^
#感谢紫羅蘭的爱心厨房的食谱分享。
蓝花龙眼燕菜
材料：
(A) 龙眼层：
燕菜粉 8克
罐头龙眼 2罐
罐头龙眼的糖水 600毫升
水 200毫升
(B) 蓝花层：
燕菜粉 8克
水 600毫升
蓝花液 200毫升（取自大约30朵蓝花）*
糖 130克
(C) 椰浆层：
燕菜粉 9克
水 400毫升
蓝花液 200毫升（取自大约30朵蓝花）*
椰浆 200毫升
糖 150克
做法：
1. 将材料(A)，除了罐头龙眼，放入一个锅里煮至滚。将罐头龙眼排放在模型里，倒入一部份的燕菜液。当燕菜半凝固时，再缓缓倒入其余的燕菜液。
2. 等待龙眼层凝固的时候就可先准备蓝花层燕菜液。将材料(B)放入一个锅里煮至滚。当龙眼层半凝固时，就缓缓倒入蓝花层燕菜液。
3. 等待蓝花层凝固的时候就可先准备椰浆层燕菜液。将材料(C)放入一个锅里煮至滚。当蓝花层半凝固时，就缓缓倒入椰浆层燕菜液。让燕菜稍微冷却后就收入冰箱冷藏，待凉后切成块状即可享用。
备注：
*将蓝花浸泡在在滚水里一个小时，滤渣去蓝花液。此食谱里我用了冷冻的蓝花，你也可以随意使用干燥或者是新鲜的蓝花。
Blue Pea Flower and Longan Jelly
Ingredients:
(A) Longan Layer:
8 g agar-agar powder
2 canned longan in syrup
600 ml syrup from canned longan
200 ml water
(B) Blue Pea Flower Layer:
8 g agar-agar powder
600 ml water
200 ml blue pea flowers infusion (from about 30 buds)*
130 g sugar
(C) Coconut layer:
9 g agar-agar powder
400 ml water
200 ml blue pea flowers infusion (from about 30 buds)*
200 ml coconut milk
150 g sugar
Method:
1. Mix all ingredients (A) in a saucepan (except canned longan) and bring to boil. Arrange the longan into jelly mould and pour in some jelly mixture. When the jelly is half set, gently and slowly pour in the remaining jelly mixture.
2. While the Longan Layer is cooling down, prepare the Blue Pea Flower Layer. Mix all ingredients (B) in a saucepan and bring to boil. When the Longan Layer jelly is half set, gently and slowly pour in the Blue Pea Flower jelly mixture
3. While the Blue Pea Flower Layer is cooling down, prepare the Coconut Layer. Mix all ingredients (C) in a saucepan and bring to boil. When the Blue Pea Flower Layer jelly is half set, gently and slowly pour in the Coconut layer jelly mixture. Allow it to cool and chill the jelly in the refrigerator. Cut into serving pieces and the jelly is ready to serve.
Note:
*Steep the blue pea flowers in boiling water for 1 hour, strain the liquid and discard the flowers. I used frozen blue pea flowers for this recipe, you may use dried or fresh flowers.
