osmanthus and coconut jelly ( 桂花椰奶果冻)

I like making jellies because there are just so many combinations of flavors, colours and shapes one can play with.

Today I wanted to make some jellies that use osmanthus flowers (桂花). I had some left after making another dessert and I really like the fragrance of these little flowers.

I made a clear jelly layer with the osmanthus flowers so that they can be seen suspended in the jelly (very pretty), and contrasted this with a milky white layer of coconut milk jelly. 

Even more pretty!

IMG_1195

Like I have said before, jellies are really easy to make. The only thing you do need to possess, though, is patience because the jelly has to set layer by layer.

Some things, you just can’t rush.

IMG_1286

And here are the instructions on how to make this yummy jelly. 

Make the osmanthus syrup by combining brown sugar, water and osmanthus flowers in a saucepan. Bring to the boil, then lower the heat and cook on low heat for 20 minutes. Stir occasionally. Set aside to cool.

IMG_0904 IMG_0907

In a saucepan, mix the gelatin with the sugar. Add hot water and whisk to mix over low heat until the sugar and gelatin have dissolved.

NOTE: Gelatin, agar-agar and jelly powder will cause your desserts to set differently. If you wish to substitute one for the other, I am afraid I have no idea how the jelly will turn out, so you will have to experiment and find out! 🙂

IMG_1057

Mix the coconut milk and heavy cream. Add this to the gelatin mixture.

IMG_1061 IMG_1065

Pour this in the jelly mold until the mold is half-full. Place this in the fridge to set (minimum 1 hour) before making the next layer.

IMG_1070

To make the clear osmanthus flower layer, mix the gelatin and sugar in a saucepan. Add the hot water and mix over low heat. Whisk until the sugar and gelatin have dissolved.

IMG_1086

Remove from the heat. Add 1 tablespoon of the osmanthus syrup.

IMG_1089

Also add a tablespoon of dried osmanthus flowers, we all as the cold water, and whisk to combine.

IMG_1094

Pour this over the coconut jelly layer. Chill for at least 4 hours, or until jelly is firm.

IMG_1249

Enjoy!

WORKSHOPS 

IMG_1287 - Copy

Date: Friday 3 March 2017

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Saturday 11 March 2017

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Time: 2.30pm – 5.30pm

Venue: Butter & Bake

Tickets Link > CLICK HERE

Date: Saturday 15 April 2017

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

IMG_1036

Date: Thursday 2 March 2017

Workshop: Hands-on Pandan Chiffon & Hokkaido Milk Cocoa Chiffon Cakes Workshop

Time: 9.30am – 12.30pm

Venue: Butter & Bake

Tickets Link > CLICK HERE

Date: Saturday 8 April 2017

Workshop: Hands-on Pandan Chiffon & Hokkaido Milk Cocoa Chiffon Cakes Workshop

Time: 2.30pm – 5.30pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

IMG_4461

Date: Wednesday 1 March 2017

Workshop: Hands on Mango Yogurt Chiffon Cake Workshop

Time: 9.00am – 11.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

IMG_1427 - Copy

Date: Saturday 8 April 2017

Workshop: Hands-on Ondeh Ondeh Cake with Gula Melaka Swiss Meringue Buttercream Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Osmanthus And Coconut Jelly ( 桂花椰奶果冻)
Yields 12
Write a review
Print
For the osmanthus syrup
  1. 100ml water
  2. 3 tablespoons brown sugar
  3. 1 tablespoon dried osmanthus flowers
For the coconut layer
  1. 350ml hot water
  2. 28g gelatin powder
  3. 110g caster sugar
  4. 50g heavy cream
  5. 270ml coconut milk
For the osmanthus layer
  1. 250ml hot water
  2. 250ml cold water
  3. 25g gelatin powder
  4. 100g caster sugar
  5. 1 tablespoon osmanthus syrup
  6. 1 tablespoon dried osmanthus flowers
For the osmanthus syrup
  1. Combine brown sugar, water and osmanthus flowers in a saucepan. Bring to the boil, then lower the heat and cook on low heat for 20 minutes. Stir occasionally. Set aside to cool.
For the coconut layer
  1. In a saucepan, mix the gelatin with the sugar. Add hot water and whisk to mix over low heat until the sugar and gelatin have dissolved.
  2. Mix the coconut milk and heavy cream. Add this to the gelatin mixture.
  3. Pour this in the jelly mold until the mold is half-full. Place this in the fridge to set (minimum 1 hour) before making the next layer.
For the osmanthus layer
  1. Mix the gelatin and sugar in a saucepan. Add the hot water and mix over low heat. Whisk until the sugar and gelatin have dissolved.
  2. Remove from the heat. Add 1 tablespoon of the osmanthus syrup.
  3. Also add a tablespoon of dried osmanthus flowers, we all as the cold water, and whisk to combine.
  4. Pour this over the coconut jelly layer. Chill for at least 4 hours, or until jelly is firm.
  5. Serve chilled.
Notes
  1. You can purchase dried osmanthus flowers from Chinese medical shops.
Adapted from Aunty Young
Adapted from Aunty Young
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/



You might also want to try: