Osmanthus Flower Jelly

This recipe for Osmanthus Flower Jelly features jasmine tea in a lightly sweetened jelly studded with osmanthus flowers and goji berries.

Course Dessert

Cuisine Asian, Chinese

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 26kcal

2 C jasmine tea or water (1 tablespoon looseleaf jasmine green tea brewed with 2 C water)
2 teaspoon (4g) agar powder leveled teaspoons
1 tablespoon dried osmanthus flowers
40 g yellow rock sugar or to taste
1 tablespoon goji berries

In a small saucepan, combine tea (or water) with agar powder and stir well.
Add in the osmanthus flowers, rock sugar and bring the mixture to a boil over high heat.
Once boiling, add in goji berries and reduce the heat to a rolling simmer, while stirring constantly for another 2 minutes.
Remove from heat and let it cool for about 5 minutes in the pot.
Pour the mixture into your desired moulds and allow to set in the fridge for at least 1 hour.
Carefully unmold and keep chilled in the fridge until ready to serve.

The number of jellies will depend on the size of your mould.