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Crystal Osmanthus Jelly

水晶桂花糕

Ingredients
100ml water
2 tbsp wolfberries
900ml cold water
rock sugar or white sugar (145g or to taste)
8g jelly powder
10g agar-agar powder
1 tsp dried osmanthus flower buds (adjust the amount according to preference)

Method
1    Bring a pot of water to boil. Add wolfberries and cook for 4 minutes. Remove and set aside
2    Mix crushed rock sugar, jelly powder and agar-agar powder in cold water until completely dissolved.
3    Transfer to the pot and boil over high heat then switch to low heat. Add dried osmanthus flower buds and wolfberries. Turn off the heat immediately.
4    Pour the mixture into a spherical ice cube mould. When the mixture cools down slightly before it solidifies, stir gently with a bamboo stick so that the flower buds float up.
5    Refrigerate for 2 hours until it solidifies.

用料
清水100毫升
枸杞子2汤匙
冷水900毫升
冰糖或白糖145克(按口味加减,喜甜可多放)
果冻粉8克
燕菜粉10克
桂花干1茶匙(可以随意加减)

作法
1    锅中放入清水煮滚,放入枸杞子,烫煮约4分钟,捞出备用。
2    准备冷水,加入敲碎的冰糖、果冻粉及燕菜粉,一起搅拌到完全溶化。
3    然后倒入锅内,以大火煮至滚沸,转小火,加入桂花干与枸杞子,马上熄火。
4    将稍凉燕菜液倒入圆球形冰格块模里。待燕菜液还未完全凝固时,用竹签轻轻搅动,以便沉在底部的桂花会浮起来。
5    放入冰箱冷藏2小时至凝固,即可享用。

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