Osmanthus Jelly with Goji Berries is a traditional Chinese recipe for a classic dessert of jelly made with osmanthus flower tea set with gelatine in which goji berries are set. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Osmanthus Jelly with Goji Berries.
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Osmanthus jelly is one of the superb desserts among the Hong Kong dim sum for a reason. It has an attractive, crystal-like translucent appearance studded with goji berries. This lightly scented jelly with the soothing taste of rock sugar is the perfect dessert after a hearty meal of dim sums.
Osmanthus are hardy, small to medium-sized shrubs grown for their handsome evergreen foliage and, with some species, spring flowers. Most species are easy to grow and thrive in sun or shade. However, don’t expect quick results — Osmanthus are slow growing and can also take a year or two to establish, but given time they make excellent feature plants for borders, screening or hedging.
Species such as Osmanthus x burkwoodii and Osmanthus delavayi are grown more for their clusters of white, sweetly scented spring flowers which, in China are gathered and dried to make osmanthus tea.
This makes an excellent dessert for Chinese New Year.
Ingredients:
13g dried osmanthus flowers (reserve 1 tbsp for later)
15g Goji-berries
40g Gelatine
160g Rock Sugar
20g honey
Water to top-up to 1l
Method:
Bring water to a boil. Pour 800ml into a measuring jug then scatter over the osmanthus flowers (but reserve 1 tbsp for later).
Set aside to steep for 25 minutes then pour the tea through a fine-meshed sieve or tea strainer to remove the flowers. Pour into a small saucepan and set over low heat. Add the rock sugar and honey then stir, heating gently, until dissolved.
Once all the sugar has dissolved, return to a measuring jug and make up to 1l with hot water. Now, stirring constantly, dissolve the gelatine in this liquid.
Pour half of the mixture into your jelly mould and sprinkle over half the goji berries and some of the reserved osmanthus flowers. Place the jug with the remaining jelly mixture in a warm water bath to keep liquid.
Use the point of a piece of kitchen towel to pop any bubbles in the mixture (you don't want bubbles in the final set jelly). Transfer to your refrigerator chilling until set.
Once this first layer is set, remove from the refrigerator then pour over the remaining liquid jelly, adding the left-over goji berries and osmanthus flowers. Return to the refrigerator to set.
After the second layer is set, pop the osmanthus jelly out of the mould onto a chopping (I tend to use a silicone one as it makes unmoulding much easier; if it's difficult put the mould under hot running water first).
Cut the jelly into pieces then return to the refrigerator before serving.
