Osmanthus jelly is called “Gui Hua Gao” 桂花糕 in Chinese. This jelly filled with dried sweet Osmanthus flowers, with the infusion of Osmanthus, it has an attractive golden colour, crystalline texture and nice translucent. This make it a cooling and soothing dessert.
WHAT IS THE OSMANTHUS FLOWER 桂花?
Osmanthus is an edible flower. The flower is very tiny, about 0.5 cm long, the petals have a unique flavour and slightly bitter. It is an ideal ingredient for desserts, tea, wine and other culinary creations. According to traditional Chinese medicine, osmanthus flower benefits including reduce coughing and phlegm in the lungs, reduce dampness, aids digestion and reduce abdominal pain, improving skin texture, detoxifying the body and promoting lung health.
CAN I USE AGAR AGAR POWDER TO SUBSTITUTE GELATIN?
Yes, you may use others powder to substitute, however it will have different firmness and texture.
Agar-agar is made of seaweed or algae. To use, just put the agar-agar in step 2 cook together with sugar and water. The texture of the jelly will be more firm than gelatin. One teaspoon of agar-agar powder is about the strength of eight teaspoons of gelatin powder.
Gelatin is extracted from either fish, cow or pig bones. Make sure to check the source of the gelatin if you are not eating pork or beef. Its texture is the softest among all.
Osmanthus Goji Berry Jelly 桂花枸杞糕
Osmanthus jelly is called "Gui Hua Gao" 桂花糕 in Chinese. This jelly filled with dried sweet Osmanthus flowers, with the infusion of Osmanthus, it has an attractive golden colour, crystalline texture and nice translucent. This make it a cooling and soothing dessert.
Soak the goji with water for 3 minutes, and set aside. Pick out the impurities in the osmanthus flower and set aside.
Place water and sugar in mixing bowl, heat 5 min | 100°C | speed 1.
Add honey, Osmanthus flower, goji and Gelatin powder, cook 3 min | 98°C | Speed 1. Let the mixture stand in the mixing bowl until the temperature drop to 50°C. (About 40 Minutes.)
Pour cooled osmanthus syrup mixture into a container, give it a stir to evenly distribute the goji and flower then refrigerate for at least 2 hours.
When jelly is firm, gently remove from container, cut them in squares and serve chilled.
Ingredients
Directions
Soak the goji with water for 3 minutes, and set aside. Pick out the impurities in the osmanthus flower and set aside.
Place water and sugar in mixing bowl, heat 5 min | 100°C | speed 1.
Add honey, Osmanthus flower, goji and Gelatin powder, cook 3 min | 98°C | Speed 1. Let the mixture stand in the mixing bowl until the temperature drop to 50°C. (About 40 Minutes.)
Pour cooled osmanthus syrup mixture into a container, give it a stir to evenly distribute the goji and flower then refrigerate for at least 2 hours.
When jelly is firm, gently remove from container, cut them in squares and serve chilled.
