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