Edible Art : Garden of blooms x Osmanthus| Wolfberries| Waterchesnut Jelly

Ingredients

1 Pack Red Man Brand Konnyaku Premix Jelly Powder 
1200ml Water
4 tsp Osmanthus flower, remove petals from stems if any
1 heaped tablespoon of wolfberries, soaked 
8 waterchestnuts, peeled and diced

Method

Bring 1200ml of water in a pot to a rolling boil, and add in the osmanthus flower petals. Then simmer it on low heat for 2 minutes.

While on low heat, stir in the Konnyaku Jelly Premix till completely dissolved. Use a balloon whisk if you have one.

Then turn off heat and let it cool a little before transferring it to desired jelly mould. I used a regular square glass ceramic container. 

Give the solution a quick stir to spread out the osmanthus flower petals, wolfberries and diced chestnuts before chilling it in the fridge for at least 2 hours till firm before serving. 

From our kitchen to yours,

Brenda x

Beat the heat with some peaches and iced honey lemon aiyu

This was heaven in a bowl.

A packet of Signwin brand Aiyu Jelly powder available at NTUC Fairprice to make the jelly.
Chill and cut into cubes.

These Del Monte Peaches come in a can.
Reserve some heavy syrup to make the dessert base.
Finish with a squeeze of lemon and a dollop of honey.

Amazing way to beat the heat in this crazy weather.

Thanks to godmummy for the refreshing love. <3 p="">