Chrysanthemum Flower Tea Jelly 菊花茶凍
Like a moment frozen in time, so does this little jelly capture the beauty of the blossoming of the delicate chrysanthemum flower. This little dessert is a riff on the classic relaxing and rejuvenating Chinese Chrysanthemum Tea which is beloved by young and old.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- silicon mold
- 1/4 oz agar agar strips or 7g agar agar powder
- 3 1/4 cups water
- 6 tbsp sugar, 75g
- 6 large dried chrysanthemums
Instructions
- 1
Soak agar agar strips in cool water to cover for 15 mins. Drain, squeeze and then add the agar agar strips and 3 1/4 cups water to a pot. (If using agar powder whisk into the water.) Let simmer over low heat for 10-15 mins until the agar agar strips are completely melted and the liquid is reduced to 2 1/4 cups.
- 2
Remove from heat and add the dried chrysanthemums, pushing blossoms under the water. Cover and let seep for 10 mins.
- 3
Place the silicon mold onto a tray and scoop tea to fill a single mold 75% full. Use a chopstick to grab a chrysanthemum by the green part and lift into the mold. Once in the tea shake the flower lightly to spread the petals. Working quickly, as the jelly does set quite fast, do the same for the rest of the molds. Distribute the rest of the tea into the molds equally.
- 4
Chill one hour in the fridge until the jelly is set.
- 5
Serve chilled. When ready to unmold, gently squeeze the silicon mold until the jelly releases. Place plate over the jelly and flip it on to a serving plate. Enjoy!
- 6
Store covered in the fridge for up to 4-5 days.