Osmanthus Jelly with Wolfberries

Love is making delightful desserts for family and friends.

As 2014 unfolds, this is the time many people start thinking of resolutions for the New Year. With the New Year comes limitless possibilities for change and adventure, be it in your professional and private lives.

I was whirled into the brand new year as 2014 ushered in. And that NEWS that will bring change to my plans. 

As a trained professional with background in accounting, I think it would be interesting for us to specifically look at what you liked best about being an accounting professional. Additionally, try to pin down what caused you the most distress throughout the year. Lastly, what changes would you like to make in your role as an accounting profession as well as the accounting profession as a whole for 2014?

Did I tell you that being a Certified Practising Accountant (CPA) is one of my childhood dreams?

Today, I'll share this easy to make refreshing and healthy osmanthus flower tea jelly with wolfberries. Good for weather lately dry and hot. Good for our eyes staring all day long at laptop screens, smartphones and iPads!

Osmanthus Jelly with Wolfberries

(adapted from noobcook and Anncoo Journal)

1 packet Agar Agar powder

1/4 tsp Gelatin powder

1 litre water

150g sugar 

3 tsp dried osmanthus flowers (1 to 1.5 tsp for every 400ml water)

3 tsp wolfberries

1. Soak wolfberries in water until puffy; drained.

2. In a pot, add water and bring to a boil. When water is boiling, lower heat and then add dried osmanthus flowers. Simmer for a short few minutes (roughly 2 minutes).

3. Add agar agar powder, gelatin powder and sugar. Keep stirring until the mixture is dissolved. Off the flame. 

4. Add 2 - 4 wolfberries in each jelly mould. Pour Osmanthus jelly into moulds. When the jelly is semi-set, use a small teaspoon to gently stir the jelly so that the osmanthus flowers will stay afloat in the middle. 

5. Leave to cool at room temperature and refrigerate osmanthus jelly to set.