- 1 Tbsp Osmanthus sugar
- 90 gm rock sugar, or to taste
- 1 Tbsp + 1 tsp gelatine powder
- 300 ml hot water
Method:
- Bring 300 grams of water to boil. Slower heat and dissolve rock sugar completely. Stir in Osmanthus sugar. Remember to taste by yourself and adjust to your own taste. It should be a bit sweeter than your liking in hot syrup. After chilling, it would be less sweet than in hot, and come down to your liking.
- Sprinkle galantine powder over sugar mixture and stir to combine. Pour into jelly moulds and refrigerate until completely set. The Osmanthus is quite easily settled on the bottom. Use a toothpick to stir well and help the flower spread evenly before placing in your fridge.
Read more: http://en.christinesrecipes.com/2009/12/osmanthus-jelly.html#ixzz2GXiIVbuW
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