Chihiro's Star Jelly Parfait

Serves 4 · 30 min prep · 5 min cook

Ingredients

• 2 cups clear apple juice
• 2 tbsp unflavored gelatin powder
• 1/4 cup granulated sugar
• 2 tbsp fresh lemon juice
• 1 cup butterfly pea flower tea, strongly brewed and cooled
• 2 tbsp honey
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp pure vanilla extract
• 1 cup fresh strawberries, hulled and sliced
• 1/2 cup fresh blueberries
• 1 set star-shaped cookie cutters (small)
• 1/4 tsp edible gold leaf flakes (optional)

Instructions

1. 1Pour half the apple juice into a small saucepan and sprinkle the gelatin evenly over the surface; let it bloom undisturbed for 5 minutes until the powder looks swollen and translucent.
2. 2Warm the bloomed mixture over low heat, stirring gently until the gelatin fully dissolves and the liquid turns clear, never allowing it to boil.
3. 3Remove from heat and stir in the remaining apple juice, sugar, and lemon juice until the sugar disappears and the base tastes bright and lightly sweet.
4. 4Pour half of this mixture into a shallow rectangular dish to a depth of half an inch; refrigerate until firmly set, about 45 minutes.
5. 5Tint the remaining jelly base with the cooled butterfly pea tea and honey, stirring until you achieve a soft twilight-blue hue, then pour into a second shallow dish and chill until set.
6. 6Once both jellies are firm, use small star cutters to stamp out dozens of pastel and clear stars; keep them chilled on a plate until assembly.
7. 7Whip the cream with powdered sugar and vanilla until soft peaks form that hold their shape but still look billowy and cloud-like.
8. 8In clear parfait glasses, layer a spoonful of whipped cream, a few strawberry slices, a scatter of blueberry jewels, and a generous handful of jelly stars.
9. 9Repeat the layers until the glasses are nearly full, finishing with a final cloud of cream and a constellation of the prettiest stars on top.
10. 10If desired, touch a few gold leaf flakes onto the uppermost stars for a quiet magical shimmer.
11. 11Chill the finished parfaits for at least 20 minutes so the layers settle, then serve with long spoons as if offered in a bathhouse tearoom at dusk.