Butterfly Pea Panna Cotta

Directions

1In a heavy bottom saucepan, boil the milk and butterfly pea powder for 4-5 minutes on low flame. Turn off the heat. Let it cool. Add gelatine.

2In another saucepan, heat fresh cream and sugar on low flame.

3Mix the boiled milk and cream.

4Add vanilla essence and a pinch of salt.

5Pass the liquid through a strainer.

6Transfer it to the desired moulds. Refrigerate it overnight.

For the sauce

1Heat all the ingredients in a heavy bottom saucepan on low flame for 3-4 minutes.

2Turn off the heat. Let it cool.