Chrysanthemum Goji Berry Jelly
Healthy and fragrant refreshing Chinese dessert with the combination of dried chrysanthemum flowers, goji berries and red dates. It can be made ahead of time and best to serve chilled as an after meal dessert.
Ingredients
- 100 ml coconut milk
- 100 ml fresh milk
- 40 g caster sugar
- 4 g agar agar powder (1.5 tsp) - or kanten powder
chrysanthemum goji berry jelly
- 800 ml water
- 20 g dried chrysanthemum flowers
- 1/2 tbsp goji berries
- 15 g red dates - cut to half
- 100 g rock sugar
- 6 g agar agar powder (2 tsp) - or kanten powder
Instructions
- Place coconut milk, fresh milk, sugar and agar agar powder in a small pot. Using a hand whisk to stir well mixture at low heat to boil. Keep stirring until the mixture for 2 about minutes and off heat and continue to stir for another minute.
- Pour milk liquid into mini muffin pan and place in the refrigerator to chill for later use.
- Rinse chrysanthemum flowers, goji berries and red dates together 2-3 times and strain. Then place them into pot with 800ml water to a boil and simmer at low heat with lid covered for 15 minutes.
- Strain chrysanthemum mixture through a sieve and keep 550ml liquid in the pot. Add rock sugar and agar agar powder, keep stirring until the sugar dissolved at medium heat for about two minutes, off heat. Continue stir chrysanthemum liquid for another minute.
- Remove milk jelly from muffin pan. Gently scratch the white jelly with a sharp knife. This will make the jellies stick together.
- Pour some chrysanthemum liquid in mould and place milk jelly in the center. Then fill up the mould with the remaining chrysanthemum liquid.
- Place the jelly mould back to the refrigerator and chill for a few hours or until when it is ready to serve.
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
Enjoyed this post? Never miss out on future posts by following >> Anncoo Journal!