Chinese Osmanthus Jelly Cake with Goji Berry Infusion

Name: Chinese Osmanthus Jelly Cake with Goji Berry Infusion
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Dessert
Ingredients: 2 cups water; 2 tbsp dried osmanthus flowers; 1/4 cup sugar; 1 tbsp agar-agar powder; 1/2 cup goji berries; 1 cup water; 1 tbsp sugar; 1/2 tbsp agar-agar powder

Floral Delicacy with a Touch of Berry Sweetness

This refreshing dessert marries the delicate fragrance of osmanthus flowers with the tart sweetness of goji berries, resulting in a light and elegant jelly cake that's perfect for any occasion.

3 h
8
Intermediate

Ingredients

For the Osmanthus Gelée

2 cups water

2 tbsp dried osmanthus flowers

1/4 cup sugar

1 tbsp agar-agar powder

For the Goji Berry Layer

1/2 cup goji berries

1 cup water

1 tbsp sugar

1/2 tbsp agar-agar powder

Preparation

Preparing the Osmanthus Gelée

Boil Water

Boil 2 cups of water in a pot.

Infuse Flowers & Sugar

Add the dried osmanthus flowers and sugar, stirring until the sugar dissolves.

Use dried osmanthus flowers for a more intense flavor. Strain the osmanthus mixture to remove any flower residue for a clearer jelly.

Add Agar-Agar

Sprinkle agar-agar powder into the mixture, stirring continuously to avoid clumping.

Preparing the Goji Berry Layer

Soak Goji Berries

Soak goji berries in warm water for 10 minutes until they plump up.

Boil & Sweeten

In a separate pot, bring 1 cup of water to a boil and dissolve sugar.

Combine Ingredients

Add soaked goji berries and agar-agar powder, stirring well to combine.

Ensure the agar-agar is fully dissolved to avoid a grainy texture.

Cooking Process

Simmering the Osmanthus Mixture

Gently simmer the osmanthus mixture for 5 minutes, ensuring all ingredients are well combined.

Pouring the Jelly Layers

Pour the osmanthus mixture into a mould and allow it to set slightly before adding the goji berry layer on top.

Chilling the Jelly

Once both layers are poured, refrigerate for at least 2 hours to fully set.

Plating & Serving