This beautiful jelly dessert is bursting with floral fragrance and sweetness. Osmanthus flowers nourish Lung Yin and support beautiful, supple skin, while goji berries calm Liver fire and help alleviate dry eyes.
This dessert is perfect for the autumn season, and look beautful on the Mid-Autumn Festival table!
Osmanthus Goji Jelly
In a small pot, bring all ingredients to a boil. Turn down to low heat and simmer for 2 minutes.
Remove the liquid from stove and ladle into sillicone molds or small glass bowls. Let cool at room temperature before refridgerating for 3 hours.
Remove from mold and serve garnished with dried osmanthus flowers.
Note: If your jelly does not gelatinize or becomes too rubbery, melt them in the pot again and adjust the gelatin to water ratio.