Sweet Osmanthus Jelly
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 3 hours (includes chilling)
Servings: 6 squares
Country of Origin
China (Guangdong / Jiangnan)
Description
A stunning, crystal-clear golden gelatin dessert that showcases yellow osmanthus blossoms suspended inside. It is incredibly refreshing, featuring an aromatic, apricot-like floral sweetness balanced by the clean, watery crunch of minced water chestnuts.
Presentation & How It's Eaten
Cut into translucent, golden rectangular blocks and served chilled on flat dessert platters.
Ingredients
500ml water
2 tbsp dried sweet osmanthus flowers
10g agar-agar powder
80g yellow rock sugar
4 fresh water chestnuts (peeled and minced ultra-finely)
1 tbsp goji berries (soaked in warm water for 5 mins to plump)
Step-by-Step Directions
Brew Floral Tea: Bring the 500ml of water to a boil. Turn off the heat, stir in the dried osmanthus flowers, and cover with a lid to steep for 5 minutes until highly fragrant.
Dissolve Gelling Agent: Stir the rock sugar and agar-agar powder into the hot flower tea. Turn the stove back to medium-low and simmer for 3 to 4 minutes, stirring constantly until the sugar crystals and agar melt completely.
Add Mix-ins: Stir the ultra-finely minced water chestnuts and drained, plumped goji berries directly into the pot.
Cool Slightly: Turn off the heat and let the liquid cool on the counter for 10 minutes, stirring occasionally. This cooling thickens the liquid slightly so the flowers don't all float straight to the top when poured.
Mold: Pour the mixture into a clean glass rectangular mold. Use a toothpick to distribute the suspended flowers and goji berries evenly throughout the dish.
Chill: Let it cool down to room temperature, then place it in the refrigerator for 2 to 3 hours until completely firm and set. Slice into clean squares before serving.
Cooking Tips
The Cooling Phase: Do not pour the boiling hot liquid straight into your mold. If the jelly is too thin and hot, the osmanthus petals will all float to the surface and form an unsightly layer at the top. Letting it cool and thicken slightly before pouring locks the petals evenly throughout the jelly depth.
Nutrition Facts
(Estimated per square)
Calories: ~70 kcal
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 8mg
Total Carbohydrates: 17g
Protein: 0.3g
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