380g cane sugar
60g osmanthus syrup
350g water chestnut
112.5g gelatin powder
1.2kg ice cubes
1 Bring water to boil over high heat. Lower heat to add cane sugar. Gently stir till completely dissolved.
2 Add osmanthus syrup, water chestnut and wolfberries to stir well. The mixture should be slightly sweet to taste.
3 Add gelatin solution (obtained by double-boiling gelatin powder with a little water till melted). Mix well then turn off heat.
4 Slowly add ice cubes and gently stir till they melt. Once mixture gets a little sticky, pour it into the mould. Doing this will distribute the osmanthus evenly.
5 Refrigerate till completely solidified (takes 2 to 3 hours).