Osmanthus Jelly 3D Jelly Art

The crystal-clear osmanthus jelly is usually made into rectangular blocks or layered with coconut jelly. Inspired by 3D jelly flowers, golden osmanthus tea is brewed to create the jelly base, while coconut jelly is shaped into petals. Each three-dimensional jelly flower blooms in the golden transparent jelly, making them unique and visually pleasing. These meticulously designed desserts provide a sensory experience that brings healing and double happiness when tasted. Wishing you all a delightful holiday.

◤Osmanthus Jelly Base – Ingredients

• Dried Osmanthus: 5g
• Raw Rock Sugar: 65g
• Boiling Water (100°C): 600ml (for steeping osmanthus)
• Gelatin Powder: 30g
• Room Temperature Water: 100ml (for soaking gelatin)

◤Coconut Jelly – Ingredients
Gelatin Powder: 11g
Concentrated Coconut Cream: 130ml
Fresh Whole Milk: 60ml
Condensed Milk: 25g
Caster Sugar: [amount not specified]
Table Salt: 1/8 tsp

◤The above measurements can yield 12 XL-sized jelly eggs or 6 half-sphere dessert molds with a diameter of 8cm and a capacity of 100ml.

The dehydrated osmanthus flowers used in this recipe are full, clean, and free from sand or impurities.

◤Tools

• Syringe (3ml for making flower cores, 10ml for larger petals) – It is recommended to use specialized tools for creating jelly flowers, as regular drinking straws or needles may not effectively inject gelatin into the jelly, resulting in unsatisfactory results.
• Half-sphere dessert molds with a diameter of 8cm.

◤Osmanthus Jelly Base – Instructions

1. Use a precise electronic scale to measure the weight of osmanthus flowers. Place them in a heat-resistant container and add raw rock sugar. Pour boiling water (100°C) over the mixture and cover it. Let it steep for 10 minutes until the tea changes from brown to golden yellow. Be careful not to use too many osmanthus flowers or steep them for too long, as it may result in a bitter taste.
2. In another heat-resistant container, add gelatin powder and room temperature water. Stir well to ensure the gelatin absorbs water and expands without clumping.
3. Once the rock sugar in the osmanthus tea has completely dissolved, the temperature is suitable for dissolving the gelatin. Pour the hot osmanthus tea into the gelatin mixture, using a sieve to filter out the osmanthus flowers. Stir until the gelatin is fully dissolved.

◤Coconut Jelly (Petals and Base) – Instructions
4. In a heat-resistant container, combine gelatin powder, condensed milk, caster sugar, concentrated coconut cream, a pinch of salt, and fresh milk. Adding salt to the coconut cream enhances the flavor and brings out the sweetness. Stir well to allow the gelatin to absorb water. Place the container in a multi-function electric cooker and heat it in a water bath for insulation. This ensures thorough gelatin dissolution. Gelatin begins to dissolve at temperatures between approximately 40-80°C. If the temperature is too high, it may compromise the gelatin’s ability to set. Adjust the electric cooker to the “keep warm” setting.

◤Half-Round Dessert Mold – Practice

1. The smaller the jelly flowers, the higher the difficulty. Beginners can practice using larger dessert cup lids, such as the half-round dessert mold (left), with a flat bottom lid placed underneath to prevent rolling. The rigid plastic dessert mousse cup (right). Pour in the osmanthus jelly mixture and refrigerate until set.
2. To maintain the liquid consistency of the coconut jelly, it should be heated in a water bath throughout the process to prevent it from solidifying. Use a syringe to draw the coconut jelly liquid, clean the needle tip with a kitchen paper towel, and attach the needle.
3. Create a small groove in the middle of the jelly and insert the needle into the center. Inject the jelly with a gentle force until it fills the gap. Stop injecting and withdraw the needle.
4. Rotate the mold with one hand while injecting with the other hand. The thickness and direction of the needle affect the shape of the flower core. When withdrawing the needle, do not fully remove it; instead, lift it to the top of the jelly and then change the angle to insert it again.
5. Imitate the radial pattern of flower petals. The needle should be at the same inclined angle, extending from the center outward. You can create 2-3 layers for the flower core.
6. When making the jelly, turn it over to see how the flower blooms on the back.
7. Place the used needle in hot water. Fill the syringe with hot water and attach the needle to rinse it, preventing gelatin from solidifying inside, which becomes hard to clean if left for too long. Rinse twice, then soak the needle in warm water. Push out the water droplets gently from the rinsed needle.
8. Switch to a wider petal needle, insert it into the jelly, and gently press the injector. The spacing and density of the petals don’t need to be too precise, as overly precise arrangement may lose the natural form of the flowers. The larger the petal needle, the more difficult it is to inject the jelly. Slightly withdraw it from the original position before inserting it again.
9. Use a knife to scrape off any excess jelly on the surface, as it may affect the visual appeal of the pattern.
10. Practice the intensity of the injection. Stop piercing when it’s about to reach the mold wall to avoid poking the mold. If the needle is inserted too forcefully, the injected jelly may spread along the mold walls. If that happens, it can be remedied by scraping it off with a spoon after demolding. Finally, switch to a larger petal needle.
11. Before sealing the bottom, lightly score the yellow jelly with a knife to create shallow marks. This helps the newly poured coconut jelly adhere tightly to the osmanthus jelly, preventing it from separating after solidification. Pour in the cooled coconut jelly mixture and refrigerate until set. If hot or warm jelly is poured in, it may melt the jelly flowers and ruin the pattern.
12. Once it’s fully set, demold it. Use a hot knife dipped in boiling water to make clean cuts. The texture of this jelly recipe is best enjoyed when taken out of the refrigerator and left at room temperature for about 30 minutes, reaching approximately 26°C, which provides the ideal elasticity and mouthfeel for tasting.

◤Dragon Ball Osmanthus Jelly ♦ Recipe

1. Use an egg opener to crack open the egg. Place the egg opener in the center of the top of the egg and gently tap to open the shell. Separate the egg yolk and egg white and pour them into separate compartments of an ice tray for freezing and convenient use in other recipes.
2. Cut open the plastic container that holds the eggs, wash it thoroughly, and let it dry. Stack the containers and spray them with alcohol for sterilization purposes.
3. Clean the eggshells and remove the inner membrane, as it will be easier to remove the jelly later without breaking it. If the eggs are too fresh, heat them slightly to facilitate the removal of the inner membrane.
4. The jelly does not need to be reheated for consumption, but the eggshells must be boiled and sterilized before use. Fill a pot with hot water, bring it to a boil, cover the pot, and let the eggshells cook for 10 minutes. Pour out the hot water from the eggshells and let them dry.
5. Pour the osmanthus jelly mixture into the eggshells, filling them about 80% full. Use a spoon to create a small groove in the center of the jelly.
6. Start by making the flower cores for all the eggs.
7. Then make the petals.
8. The eggshells are small in size, and larger petals will release more jelly. It becomes harder to see the bottom of the needle as you progress, so rely on your intuition and experience. That’s why the earlier practice is important.
9. Use a knife to create some shallow marks on the surface. Place the eggs in the refrigerator to set.
10. When taking the eggs out of the refrigerator, do not immediately crack open the shells. Let them sit at room temperature for at least 15 minutes to thaw. Otherwise, the jelly may stick to the eggshells when peeling, resulting in uneven surfaces after demolding. Carefully separate the eggshells.