Rose Dragon Eye Jelly 龍眼玫瑰茶果凍
But one thing that I took away was this utterly delicious rose infused jelly. Oh my gosh darn! What a taste! The delicate heavenly scent of rose (I LOVE the scent of roses!) captured in a cool quivering jelly state contrasted with the clear fresh sweetness of the dragon eye, also known as longan, fruit. So good had to share!
- Prep time
- 8 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 25 dried rosebuds
- 1/3 cups sugar, 75g
- 1/2 cup water
- 1/2 tsp vanilla extract
- 1 1/2 tbsp unflavored gelatin
- 1/2 cup rose infusion, cooled
- red food coloring gel
- 2 1/2 cup 7up soda
- 10 fresh dragon eye fruits, (also known as longans 龍眼) or canned longans
Instructions
- 1
Add water and sugar to small pot. Heat until the mixture boils. Add rose buds, cover, take off heat, and let infuse for 1 hour. Strain out roses and discard. You should be left with 1/2 cup of rose infusion. Let the infusion cool down to room temperature and add vanilla.
- 2
Sprinkle gelatin evenly over the cooled rose infusion. Let the gelatin bloom for 5 mins until the powder has absorbed liquid.
- 3
Heat the 7up until just simmering. Take off heat, add rose infusion and stir til thoroughly mixed. Add red food coloring gel tiny bit by tiny until a light pink color is achieved in the mixture. Let cool to room temp.
- 4
Wash, peel and deseed the dragon eye. Place dragon eyes into your jelly molds. If using silicon molds place the molds onto a tray that will fit in the fridge.
- 5
Pour the jelly mixture into the molds. You may to shake the dragon eyes a bit to release any air trapped in the center so that the fruit will settle. Refrigerate for at least 4 hours or until the jelly is set.
- 6
To serve prepare a bowl of very warm water. Dip in the jelly molds almost to the top and hold for 5 secs. Place plate over mold, flip and gently shake the jelly out. If the jelly still holding, repeat previous step. Enjoy the roses!