Longan Golden Osmanthus Jello

Heidi made this Longan Golden Osmanthus Jello (Gwei Far Longan Goa) in advance as the jello needs time to set. However, she brought the ingredients to the community kitchen to show us.

The Longan Golden Osmanthus Jello is very refreshing. Osmanthus is a plant which produces flowers called gui hua (or cinnamon flower or cassia flower). The flowers are used to infused with tea leaves to create a scented tea called gui hua cha.

Wolfberries have long played important roles in traditional Chinese medicine where they are believed to enhance immune system function, improve eyesight, protect the liver and improve blood circulation, among other effects. I usually use them in making Chinese herbal soup.

Dried longan is considered a warm fruit in Chinese medicine and has a calming effect.

Ingredients

• 3 tablespoons of Golden Osmanthus
• 3 tablespoons dried longan flesh
• 1 tablespoon of dried wolfberries (kei chee in Cantonese or qizi in Mandarin)
• 90g Lychee flavoured jelly powder
• 4 tablespoons unflavoured gelatin powder
• 3 cups water
• 1 cup granulated sugar

Instructions

Soak the dried longan in 4 oz of cold water until soften.Soak the Golden Osmanthus in 2 cups of boiling water for 30 minutes. Dissolve the gelatin powders in 4oz of cold water. Bring 3 cups of water to a boil. Mix in the sugar until the sugar dissolved. Add the rest of the ingredients. Bring to a boil. Place the mixture in a container and let it cools and sets in the fridge for at least 3 hours.

To remove the jello from the container, place the container in a pan of hot water for a few minutes.

Turn the jello onto a serving platter. Slice and serve.Heidi, thank you for sharing the two great recipes with us.

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