Agnes also prepared a jello for us to snack on while waiting for the Sesame Chiffon Cake to bake in the oven.
- 3 grams chia seeds
- 300ml water
- 10 grams Osmanthus syrup
- 10 grams jello powder
- 6 grams Goji berries
- 50 grams rock sugar
- Soak chia seeds and Goji berries separately for 30 minutes.
- Combine water, Osmanthus syrup, jello powder and rock sugar in a sauce pan and cook on low until sugar melted.
- Add chia seeds and Goji berries and pour into a container and refrigerate for 2 hours.