If there's a culinary gem that encapsulates the spirit of NOURISH, it's undoubtedly Osmanthus Jelly. This delightful dessert, steeped in tradition and fragrant with nostalgia, embodies the essence of simplicity and indulgence.

Osmanthus jelly isn't just a treat; it's a journey into the heart of Asian culinary heritage. With its origins rooted in centuries-old practices, this delicate jelly carries with it the whispers of tradition and the promise of sensory delight. As the seasons ebb and flow, osmanthus blossoms paint the air with their sweet aroma, beckoning cooks to harness their essence and infuse it into this cherished dessert.

Crafting osmanthus jelly is a testament to the beauty of simplicity. With just a handful of ingredients and a sprinkle of patience, you can create a culinary masterpiece that dazzles the taste buds and warms the soul. The gentle dance of fragrant osmanthus, the subtle sweetness of sugar, and the delicate texture of agar agar harmonize in each spoonful, creating a symphony of flavors that linger long after the last bite.

Osmanthus Jelly Recipe

INGREDIENTS

• 20 grams dried osmanthus flowers
• 500 milliliters water
• 40 grams rock sugar (adjust to taste)
• 1 tablespoon of honey to taste
• 10g agar agar powder
• Handful of goji berries (optional)

STEPS

1. Rinse the dried osmanthus flowers under running water to remove any impurities.
2. In a saucepan, bring the water to a boil.
3. Add the osmanthus flowers and goji berries to the boiling water and let them steep for about 10-15 minutes. Add rock sugar to the osmanthus-infused water and stir until the sugar is dissolved, same with the honey.
4. Bring the mixture to a gentle boil, then reduce the heat to low.
5. Gradually sprinkle in the agar agar powder, stirring continuously to prevent lumps from forming.
6. Simmer the mixture for about 3-5 minutes, stirring constantly, until the agar agar powder is completely dissolved.
7. Remove the saucepan from the heat and let the mixture cool slightly.
8. Pour the mixture into jelly molds or a shallow dish.
9. Let the jelly cool to room temperature, then refrigerate for at least 2 hours, or until set.
10. Once set, unmold the jelly and serve chilled.