Osmanthus Walnut Jelly
Combine walnut milk with agar-agar sugar syrup, add cream, and bring to a boil. Freeze until set, cut into blocks, and serve drizzled with osmanthus syrup and jackfruit.
Ingredients
Sweet osmanthus sugar
5 g
Walnut kernels (ground into paste with water)
250 g
Agar
15 g
Cream
100 g
White sugar
50 g
Jackfruit
10 g
Instructions
1
Prepare the Walnut Paste
First, grind the walnut kernels with water into a smooth paste.
2
Cook the Agar
Place a wok over the heat, add 250 g of water and the agar, and heat until melted. Stir in the white sugar until evenly combined.
3
Combine and Heat
Mix the walnut paste with the agar and sugar syrup, add the cream and stir until smooth, then return to the heat and bring to a boil before removing from the stove.
4
Freeze to Set
Pour the mixture into an aluminum container, let it cool, then transfer to the freezer until fully set.
5
Cut and Plate
Once frozen solid, score with a knife into diamond-shaped pieces and arrange on a serving plate. Drizzle with the sweet osmanthus sugar and jackfruit, then finish with a cold sweet syrup or light broth before serving.
