Chrysanthemum Jelly Dessert
Enjoy the refreshing and cool taste of chrysanthemum jelly that is infused with the aromatics of chrysanthemum tea. This easy chrysanthemum tea jelly dessert is perfect to enjoy after a hearty meal or if you’re looking to cool down during a hot summer day.
Ingredients
Chrysanthemum Jelly
- 35 g Dried Chrysanthemum flowers
- 45 g Yellow rock sugar
- 1.5 L Water
- 50 g White grass jelly powder
Sugar Syrup
- 90 g Rock sugar
- 200 ml Water
Instructions
How to Make Chrysanthemum Jelly
- Wash and strain the chrysanthemum flowers and set them aside to dry.
- Add your water to a medium sized pot and bring it to a boil and then add in the rock sugar when it’s boiling and allow it to fully melt.
- Next add in the chrysanthemum flowers to the pot of water and allow it to brew for 1-2 minutes then strain out the liquid, set it aside and allow it to cool down.
- Now using a strainer again, weigh and pour out approximately 1.1L of the chrysanthemum tea into a pot. Don’t pour the excess pulp sitting at the bottom into the pot as you want your jelly to be nice and clear.
- Then add your white jelly powder to the pot with the chrysanthemum tea.
- Mix everything well together.
- Now place the pot on a stove and heat up the mixture on medium heat while constantly stirring the pot until it boils.
- Once the chrysanthemum tea jelly liquid boils, turn off the stove and continue mixing everything for an additional 15 seconds, and then remove the pot from the stove.
- Next, pour out the liquid onto a large container. I recommend using a large glass container instead of plastic so as to ensure that the container does not melt from the hot liquid. If you’re using a plastic container then wait a few minutes for the mixture to cool down first before pouring it onto the plastic container.
- Finally using a toothpick and spoon, pop and scoop out any bubbles that you see on the surface of the liquid.
- Let the chrysanthemum tea jelly liquid cool down before finally covering it with a lid and placing it in the fridge to solidify. Once the jelly has solidified, it is ready to be served. I recommend keeping the jelly in the fridge overnight before serving. Remove the jelly from the container and cut the jelly into square pieces or whatever shape you would like.
Sugar Syrup
- In a small pot, add your water and rock sugar.
- Heat up the mixture and occasionally stir the liquid until all of the rock sugar has dissolved with the water.
- Remove the pot from the stovetop once all of the rock sugar has dissolved.
Notes
If you’d like the sugar syrup to be more thicker and darker, you can continue cooking the sugar syrup until it reaches the desired thickness.