Osmanthus Flower Jelly

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A delicate, gently sweet Chinese dessert scented with dried osmanthus blossoms. The pale, translucent jelly is set with agar agar and lightly flavored with rock sugar, making it a refreshing treat best enjoyed chilled. It is especially popular in southern China during osmanthus bloom season.

Nutrition Facts

Per serving (estimated)

• 78 kcalCalories
• 0 gFat
• 0 gSaturated Fat
• 19 gCarbs
• 0 gFiber
• 17 gSugar
• 0 gProtein
• 9 mgSodium
• 18 mgPotassium
• 12 mgCalcium
• 0.4 mgIron
• 0 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the jelly

• 2 tablespoons dried osmanthus flowers
• 500 ml filtered water
• 8 g agar agar powder
• 70 g rock sugar, crushed (or granulated sugar)
• 1 tablespoon osmanthus syrup (optional, for stronger aroma)
• 1 teaspoon lemon juice (optional, brightens flavor)

For serving (optional)

• 1 tablespoon honey or osmanthus syrup for drizzling
• A few extra dried osmanthus flowers for garnish
• Fresh fruit such as lychee or peach slices

Directions

1. Rinse the dried osmanthus flowers quickly under cool water and drain; set aside.
2. In a small bowl, sprinkle the agar agar powder over 100 ml of the water and let it bloom for 5 minutes.
3. In a saucepan, combine the remaining 400 ml water with the crushed rock sugar and bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves.
4. Whisk the bloomed agar agar into the hot syrup and simmer for 2 to 3 minutes, stirring constantly, until the agar is completely dissolved and the mixture looks clear.
5. Remove from heat and stir in the lemon juice and osmanthus syrup, if using.
6. Sprinkle the reserved osmanthus flowers evenly into the liquid and give one gentle stir so the petals distribute without floating to one side.
7. Pour the mixture into lightly oiled ramekins, silicone molds, or a shallow 20 cm dish. Tap gently to release any air bubbles.
8. Refrigerate for at least 3 hours, or until fully set and jiggly when shaken.
9. To serve, dip the molds briefly in warm water and unmold onto plates, or cut the slab into diamond or cube shapes. Drizzle with honey and garnish with extra flowers and fruit.

Cook’s Notes

• Use agar agar rather than gelatin for the traditional firm, slightly bouncy texture and to keep the jelly fully plant-based.
• Add the dried osmanthus at the very end of cooking so the delicate floral oils and aroma are preserved.
• For a more pronounced osmanthus flavor, steep 1 tablespoon of flowers in the hot syrup (off heat) for 10 minutes, then strain before pouring into molds.
• If using gelatin instead, use 10 g of gelatin sheets, bloom in cold water, and do not boil.
• The jelly keeps well covered in the refrigerator for up to 3 days; do not freeze as the texture will become rubbery.

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