Hydrangea Hues

I discovered the magic that is butterfly pea powder and it's completely taken over my to-bake list. The way it transforms into the most gorgeous pastel blue hues when stirred into ivory cream, how the baby blue fades slowly to lilac as it kisses the surface of a lemon mousse leaves one breathless in awe, the gradient of colors reminiscent of a hydrangea in full bloom. I was inspired to dress up my everyday matcha latte with a generous dollop of whipped cream mixed with a pinch of butterfly pea powder. And to go with it, a sphere of lemon mousse with blueberry jelly, almond sponge and buttery sablé cookie base for a cozy cafe at home experience.

 Butterfly Pea Cloud Matcha Latte

For the matcha latte:

4g matcha powder

20ml hot water

100ml oat milk

handful of ice cubes

For the butterfly pea cloud:

40ml heavy cream

10ml milk

1g butterfly pea powder 

Make the latte: Whisk 20ml of hot water gradually into the matcha powder. Fill a cup with a handful of ice, add the oat milk followed by the matcha mixture.

Make the butterfly pea cloud: In a separate bowl, whip the heavy cream until it achieves soft peaks. Stir in the milk and butterfly pea powder until combined and smooth. Pour atop the matcha latte.