Osmanthus Blossom Jelly with Bird’s Nest
Serves 1-2
Cooking Duration:
1 hour 30 minutes
Ingredients
  • 1-2 pieces Yan Yuan Bird’s Nest
  • 1 sachet of non-sweetened gelatin, or Konnyaku jelly powder
  • 2 tbsp of wolf berries, pre-soaked
  • 420ml water (for each piece of Bird’s Nest)
  • 100ml hot water (to make jelly)
  • 60g rock sugar (or according to taste)

Cooking
  1. Soak Bird’s Nest in a bowl of water for 2-4 hours (or soak overnight in the fridge).
  2. Shred the soaked Bird’s Nest into small strands with your hands, and rinse with fresh water.
  3. Prepare a double boiler by filling the external pot with water till it reaches half the height of the internal pot.
  4. Place soaked Bird's Nest into the internal pot and add 420ml water for each piece of Bird’s Nest.
  5. Add the rock sugar and wolf berries.
  6. Cover and bring to a boil over high heat.
  7. Once the water in the external pot is boiling, reduce to a low flame, and simmer for 30 minutes.
  8. Add the Osmanthus flowers and wolf berries and simmer for another 10 minutes.
  9. Remove the internal pot from the double boiler and set it aside cool to room temperature.
  10. In a large bowl, dissolve the gelatine powder with 100ml hot water.
  11. Pour the cooled Bird’s Nest mixture into the large bowl and mix well.
  12. Pour the jelly mixture into small bowls or jelly moulds.
  13. Chill in the fridge till the jelly sets.
  14. Unmould the jelly and serve.
Osmanthus Blossom Jelly with Bird’s Nest
Serves 1-2
Cooking Duration: 1 hour 30 minutes
Ingredients
  • 1-2 pieces Yan Yuan Bird’s Nest
  • 1 sachet of non-sweetened gelatin, or Konnyaku jelly powder
  • 2 tbsp of wolf berries, pre-soaked
  • 420ml water (for each piece of Bird’s Nest)
  • 100ml hot water (to make jelly)
  • 60g rock sugar (or according to taste)

Cooking
  1. Soak Bird’s Nest in a bowl of water for 2-4 hours (or soak overnight in the fridge).
  2. Shred the soaked Bird’s Nest into small strands with your hands, and rinse with fresh water.
  3. Prepare a double boiler by filling the external pot with water till it reaches half the height of the internal pot.
  4. Place soaked Bird's Nest into the internal pot and add 420ml water for each piece of Bird’s Nest.
  5. Add the rock sugar and wolf berries.
  6. Cover and bring to a boil over high heat.
  7. Once the water in the external pot is boiling, reduce to a low flame, and simmer for 30 minutes.
  8. Add the Osmanthus flowers and wolf berries and simmer for another 10 minutes.
  9. Remove the internal pot from the double boiler and set it aside cool to room temperature.
  10. In a large bowl, dissolve the gelatine powder with 100ml hot water.
  11. Pour the cooled Bird’s Nest mixture into the large bowl and mix well.
  12. Pour the jelly mixture into small bowls or jelly moulds.
  13. Chill in the fridge till the jelly sets.
  14. Unmould the jelly and serve.
Cooking Duration: 1 hour 30 minutes
Osmanthus Blossom Jelly with Bird’s Nest
Serves 1-2
Ingredients
  • 1-2 pieces Yan Yuan Bird’s Nest
  • 1 sachet of non-sweetened gelatin, or Konnyaku jelly powder
  • 2 tbsp of wolf berries, pre-soaked
  • 420ml water (for each piece of Bird’s Nest)
  • 100ml hot water (to make jelly)
  • 60g rock sugar (or according to taste)

Cooking
  1. Soak Bird’s Nest in a bowl of water for 2-4 hours (or soak overnight in the fridge).
  2. Shred the soaked Bird’s Nest into small strands with your hands, and rinse with fresh water.
  3. Prepare a double boiler by filling the external pot with water till it reaches half the height of the internal pot.
  4. Place soaked Bird's Nest into the internal pot and add 420ml water for each piece of Bird’s Nest.
  5. Add the rock sugar and wolf berries.
  6. Cover and bring to a boil over high heat.
  7. Once the water in the external pot is boiling, reduce to a low flame, and simmer for 30 minutes.
  8. Add the Osmanthus flowers and wolf berries and simmer for another 10 minutes.
  9. Remove the internal pot from the double boiler and set it aside cool to room temperature.
  10. In a large bowl, dissolve the gelatine powder with 100ml hot water.
  11. Pour the cooled Bird’s Nest mixture into the large bowl and mix well.
  12. Pour the jelly mixture into small bowls or jelly moulds.
  13. Chill in the fridge till the jelly sets.
  14. Unmould the jelly and serve.
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