Dedicated to my fellow earthlings who love food, warmth, friendship and laughter.....after all that's what being an earthling is all about.
Also dedicated to my two dolls and alien dog who had to put up with my bad habits of hording snacks in my wardrobe.
About the earthling who wrote what you were reading
Name::hellocozette From::Galaxy, Planet Earth, Singapore
I will like to keep my favourite moments frozen, in time's eternity frame.
An earthling who wants to look at the better side of everything and one who believes in Dreams (yeah, I mean the ones that comes to your mind when u are in ZZZZ state.) View my complete profile
Tuesday, June 20, 2006
The making of: .... Oolong tea and Jasmine Tea Jelly
Recipe for the Jellies ( adapted from Chilled desserts from the Japanese Kitchen)
Ingredients: 11/2 Tbsp Gelatin powder 3 Tbsp water (normal temperature) 11/2 cups Jasmine Tea / Oolong Tea 3 Tbsps Honey ( adjust according to preference) 2-3 Tbsps Lemon Juice ( ") A handful of dried White Fungus / For Oolong tea, use 1 Tbsp Wolfberries
For Syrup *** (for both jellies) 1 Tbsp water 1/2 Tbsp Honey 1/2 Lemon juice
For Jasmine Tea Jelly, soak White Fungus in water until softened. Boil for about 2 mins, then soak in cold water for 20 mins. Remove stem parts from fungus. / For Oolong Tea, soak Wolfberries in Hotwater until softened.
Sprinkle gelatin over 3 Tbsps of water. Stir quickly and leave for 5 mins.
Heat tea in saucepan and add honey, stirring until dissolved. Add lemon juice and stir well.
For Oolong Tea jelly, mix in wolfberries. For Jasmine Tea, just stir and leave it aside. You might want to be creative and add in some other ingredients such as rose petals though.
Place the bowl of gelatin over another bowl of hot water (around 60 degree celsius) Stir the gelatin till it dissolves. Note that the gelatin should not be boiled or the dessert will not set.
Mix into tea mixture, stirring quickly.
Pour mixture into dessert cups or jelly moulds ( I think it looks more elegant when served in a small tea cup or glass dessert cup.)
Put in refrigerator and chill for an hr or until dessert set.
For Jasmine Tea Jelly, garnish with white fungus
For Syrup:
Mix water, honey and lemon juice. Serve with Jellies. ( I spooned some over the dessert.)
