桂花枸杞果冻 Osmanthus Jelly with Wolfberries

特地为姐姐而做的《桂花枸杞果冻》。

简单，快速又消暑。

材料：

桂花---1 汤匙

枸杞---1 汤匙（泡在水中10分钟让其软化）

清水---1 公升

白糖---220 g

水晶果冻粉---10 g

做法：

1. 将白糖和水晶果冻粉混合均匀。
2. 把清水煮沸后，加入桂花，煮5分钟。
3. 慢慢地倒入白糖和果冻粉混合物，搅拌至白糖完全溶化。
4. 把枸杞放入模具中。
5. 将果冻液倒入模具中，让其在室温中凝固。
6. 把果冻放入冰箱冷藏约1小时即可。

备注：

如果不喜欢桂花的口感，可以将桂花筛出来。

Ingredients:

Osmanthus flowers---1 tbsp

Wolfberries---1 tbsp (Soak in water for 10 mins to soften)

Water---1 litre

Sugar---220 g

Konnyaku powder---10 g

Method:

1. Mix sugar and konnyaku powder together.

2. Bring 1 litre of water to boil and stir in the osmanthus flowers. Cook for 5 mins.

3. Stir in the sugar and konnyaku mixture gradually and stir well until the mixture has fully dissolved.

4. Put the wolfberries in the jelly mould.

5. Pour the jelly liquid into the mould and let it set at room temperature.

6. Refrigerate the jelly for at least an hour before serving.

Note:

You may filter out the osmanthus flowers if you do not like the texture and just want to get its fragrance.

This post is linked to Little Thumbs Up - Feb 2016 which is organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, and hosted by Sweet Home-Chefs .