Blue Pea Flower Lavender Chocolate Lemon Curd Jelly Mooncake

Ingredient

Method

Jelly Filling - lemon curd filling  A 100ml water 50ml milk 20g caster sugar 2 1/3 tsp agar agar powder 2 pandan leaves or 1/3 tsp white pandan essence B 40g lemon curd glaze 15g sour cream 65ml milk Jelly Filling - Chocolate filling  A 100ml water 2 tsp agar powder B 75g dark chocolate coins Jelly Skin - lavender blue pea flower filling A 700ml water 60-80 blue pea flowers 1 tsp dried lavender flower B 70g caster sugar 7 3/4 tsp agar-agar powder

1. Jelly lemon curd Filling: Combine ing A in a pot, cook and keep stirring until boil. Remove from heat and stir in ing B immediately and stirring for 3 minutes. Pour the mixture into a small plastic cups. Allow to set slightly before placing in the prepared Jelly chocolate. 2. Jelly chocolate Filling: Micowave ing B in medium heat for 1-2 minutes until melted. Combine ing A in a pot, cook and keep stirring until boil. Remove from heat and stir in ing B immediately until combined. Pour the mixture into a lemon curd jelly. Leave aside to set. Remove and set aside. 3. Jelly Skin: combine ing A in a pot. Bring to boil and continue cook for another 2-3 minutes. Strain through a strainer to discard lavender flower. Combine ing B and continue to cook for 2-3 minutes until sugar and agar powder melted.Pour 3tbsp  of the mixture into jelly mooncake mould. Sprinkle some edible gold dusting. Allow to set slightly before placing in the prepared jelly filling. Fill the mooncake mould with remaining mixture. Leave aside to set. Chill well before serve. *1 teaspoon = 2g agar agar powder * makes 7 jelly mooncakes