To kick off the Lunar New Years with a bang, I thought I’d make a festive treat that combines the traditional new years colours of red and gold. (Any festival that has the same house colours as Gryffindor is a pretty awesome festival in my books.) Osmanthus jelly is a traditional Chinese dessert that combines the sweetness of sugar cane and the subtle perfume of Osmanthus flowers. Add goji berries, the darling of antioxidant super-fruits, to the mix and bam! You have a festive and healthy dessert! This also serves as a great palette cleanser before you serve richer desserts. My version is the quick/cheater’s way of doing it, and it takes literally less than 10 minutes active preparation time. The traditional/authentic ones do not use gelatin, requires the use of water chestnut starch, and steaming the jelly layer upon layer. But all of that sounds like a lot of effort and school hasn’t been too kind with me these days, so a quick/cheater’s version will have to do. So here you have it, another Nommy Noms recipe, enjoy!
Osmanthus & Goji Berry Jelly
Makes 4 ramekins (half filled)
10 Min active prep time, 1-1.5 Hr Refrigeration
- 250mL Water
- 80g Rock sugar
- 3 Tbsp Dried osmanthus flowers
- 20g Dried gogi berries (also known as wolf berries)
- 1 Satchet (28g) of Gelatin
- 3 Tbsp Water
The fun part
- Soak dried gogi berries with water for 5 minutes or until they turn plump. Drain and set aside.
- Add 3 Tbsp of water in a small bowl and sprinkle gelatin on top to soak the gelatin.
- Boil 250mL of water with the rock sugar until the rock sugar dissolves.
- Add osmanthus flowers to the hot sugar mixture and steep for 2 minutes.
- Add the gelatin to the sugar mixture and stir until it dissolves (about 1 minute).
- Divide into 4 ramekins, and refrigerate for 1-1.5 hours.
- To remove from ramekin, prepare a bowl of boiling water. Use a knife to loosen the edges of the jelly from the ramekin, then dip the bottom of the ramekin in the bowl of boiling water to partly melt the bottom of the jelly (~30sec). Gently flip the ramekin onto a small plate, and serve!