Steps

1. Bloom 5g Powdered Gelatin with 2 tbsp Water in a small bowl until thickened.
   🕒 03:28
2. In a heatproof bowl, combine 200ml Milk and 50g Granulated Sugar. Stir lightly. Microwave on 600W for 1 minute. (Key Tip: Gently warm the milk to around 140-176°F (60-80°C), being careful not to boil it. Boiling can create a film or make it difficult for the gelatin to set.)
   🕒 03:50
3. Add the bloomed gelatin to the warmed milk and stir until dissolved without whisking. (Key Tip: If the gelatin is not fully dissolved, add an additional 10-20 seconds of heating.)
   🕒 04:47
4. In a separate bowl, place 200g Plain Yogurt and mix until smooth. (Key Tip: If the yogurt is too cold, the gelatin may clump. Take it out of the refrigerator 15-30 minutes beforehand or warm it gently in a double boiler to room temperature. Avoid microwaving as it can cause separation.)
   🕒 05:09
5. Gradually add the milk and gelatin mixture to the smooth yogurt in three portions, stirring gently without whisking to combine. (Key Tip: Adding it all at once can cause the gelatin to clump, so incorporate it little by little.)
   🕒 05:45
6. Finally, add 1 tbsp Lemon Juice and stir until everything is well combined. (Key Tip: Lemon juice can potentially cause the milk to separate, so always add it at the end.)
   🕒 06:28
7. Pour about 4/5ths of the prepared yogurt jelly mixture into your serving containers. Cover with plastic wrap and chill in the refrigerator for 1-2 hours until set.
   🕒 06:43
8. To make the blue hydrangea jelly, bloom 4g Powdered Gelatin with 1.5 tbsp Water in a small bowl until thickened.
   🕒 07:26
9. Place 1 bag Butterfly Pea Tea in a bowl and pour in 200ml Hot Water. Steep for about 2 minutes. (Key Tip: Use hot water just below boiling, around 176-194°F (80-90°C).)
   🕒 07:41
10. Remove the tea bag and stir in 20g Granulated Sugar until dissolved. Add the bloomed gelatin and stir until dissolved.
    🕒 08:06
11. Pour the liquid into a shallow tray. Once it has cooled slightly, refrigerate for 1-2 hours until set.
    🕒 08:29
12. To make the purple hydrangea jelly, bloom 6g Powdered Gelatin with 1.5 tbsp Water in a small bowl until thickened.
    🕒 08:53
13. Place 1 bag Butterfly Pea Tea in a bowl and pour in 300ml Hot Water. Steep for about 2 minutes. (Key Tip: Use hot water just below boiling, around 176-194°F (80-90°C).)
    🕒 09:11
14. Remove the tea bag and stir in 25g Granulated Sugar until dissolved. Add the bloomed gelatin and stir until dissolved.
    🕒 09:37
15. Finally, add 1 tbsp Lemon Juice and mix to achieve a beautiful purple color. (Key Tip: Adjust the amount of lemon juice to your preference, but adding too much can make the jelly difficult to set. Limit it to a maximum of about 1.5 tbsp.)
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16. Pour the liquid into a shallow tray. Once it has cooled slightly, refrigerate for 1-2 hours until set.
    🕒 10:39
17. Once the blue and purple hydrangea jellies are set, carefully cut them into approximately 1cm (0.4 inch) cubes using a thin knife. (Key Tip: Instead of cubes, you can also create a crushed texture with a fork.)
    🕒 11:02
18. Gently break apart the cut jelly pieces with a spoon.
    🕒 11:30
19. Randomly arrange the broken blue and purple hydrangea jelly pieces on top of the set yogurt jelly.
    🕒 12:02
20. Hydrangea Jelly is complete.
    🕒 12:28