Chrysanthemum Ginseng Wolfberry Jelly With Raw Honey

Category: Desserts & Sweets | Blog URL: http://www.crizfood.com/810/chrysanthemum-jelly-with-raw-honey/

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Criz Lai

Ingredients

80 grams first grade dried chrysanthemum (乾菊花)

15 grams ginseng roots (洋参鬚)

15 grams Chinese wolfberry (枸杞 – 5gms to reserve for garnishing)

250 grams rock sugar (冰糖)

4 1/2 liters water （水）

GARNISHING:

6 tablespoons raw honey (diluted with 6 tbsp of the brewed potion)

5 grams of the Chinese wolfberry above (soak and drain)

Preparation

Wash the chrysanthemum, ginseng root and Chinese wolfberry clean from dirt.

Bring the water to boil in a large pot.

When boil, put in the chrysanthemum and ginseng root and let it brew in medium fire for 30-40 minutes.

Sieve the concentrated brewed potion. You would get about 3.5L left. (You can retain and boil the brewed ingredients by adding in more water for more cooling beverage as it would be a waste to throw them away. Sieve and add in sugar to taste)

Pour 2.5L of the brew into another pot and slowly stir in the jelly powder.

Heat up the brew in medium fire and add in the rock sugar. Stir until the rock sugar dissolves.

Add in the Chinese wolfberry (10gms only. Balance for garnishing) and let it brew in low fire for another 10-15minutes.

Scoop the potion into selected jelly moulds and let it cool. Chill immediately when hardened.

Serve the jelly chilled with some diluted raw honey and soaked wolfberry.

Note: Since there is no preservative in this brew, you can keep it fresh if well refrigerated for 3-4 days.

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About

I had used quality chrysanthemum flowers as these are believed to fight against flu related viruses. I had also used ginseng roots to alleviate fatigue, headache, amnesia and weakness and dried Chinese wolfberries to enhance the general health of the body system. The above mentioned two ingredients would be brewed for hours and sweetened with rock sugar and made into jelly. This bitter sweet dessert would then be served with some diluted raw honey. It would be better if you could get hold of one of my most trusted brands of jelly powder, imported from Thailand as this brand had never failed me in giving the jelly a firmer texture.