桂花凍【全天然無人工色素】一不小心做成了藝術品 捨不得切下去

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晶瑩剔透的桂花凍一般做成方磚，或跟椰子果凍千層相間，從 3D 果凍花得到靈感，沖泡金黃色的桂花茶做果凍基底，椰子果凍做成花瓣，一朵朵立體花在金黃色透明的果凍中綻放，每一朵果凍花都是獨一無二。

經過精心設計，提供美感體驗的甜品，會讓人品嚐時感到療癒，幸福加倍，祝大家節日愉快

◤桂花凍基底 ♦ 材料

• 乾桂花 Osmanthus 5 g
• 原蔗冰糖 Raw Rock Sugar 65 g
• 100°C滾水 Cold Drinking Water 600 ml (泡桂花)
• 吉利丁粉 Gelatine Powder 30 g
• 室溫飲用水 Drinking Water at Room Temperature 100 ml (浸泡吉利丁粉)

◤椰子果凍 ♦ 材料

• 吉利丁粉 Gelatine Powder 11 g
• 濃椰漿 Coconut Cream 130 ml
• 新鮮全脂牛奶 Fresh Milk 60 ml
• 煉奶 Condensed Milk 25 g
• 餐桌鹽 Table Salt 1/8 小匙 tsp

◤以上份量可製作 12 顆雞蛋 (XL)

或半圓甜品蓋模具 6 個  直徑 8 cm  容量 100 ml

◤低溫脫水的乾桂花，花朵飽滿，乾淨、沒砂石雜質

https://s.click.taobao.com/dp8LcYu

◤工具

• 針筒 (3ML 製作花芯，10 ML 製作較大的花瓣) 建議使用果凍花專用的工具，飲管或銳針無法注射吉利丁液進果凍裡，效果不好
• 半圓甜品蓋模具 直徑 8 cm

◤桂花果凍基底 ♦ 做法

1. 用電子砰準確量度桂花重量，用耐熱容器盛載，加入原蔗冰糖，沖入100°C滾水，蓋上蓋子悶 10 分鐘，茶色變成金黃色，桂花份量不能太多，浸泡時間也不能太長，否則有苦澀味

2. 在另一個耐熱容器裡，放入吉利丁粉，室溫飲用水，攪拌均勻，讓吉利丁充份吸收水份膨脹，防止結塊

3. 當桂花茶裡的冰糖完全溶化，這時的水溫正適合溶化吉利丁粉，熱桂花茶倒入吉利丁糊裡，用網篩過濾桂花，攪拌溶化吉利丁

◤椰子果凍(花瓣及封底)♦ 做法

4. 在耐熱容器裡放入吉利丁粉、煉乳、白砂糖、濃椰漿、少許鹽及鮮牛奶。椰漿加入鹽提味會更香濃，甜味也會更顯著。攪拌均勻    讓吉利丁吸收水份，放在多功能電熱鍋裡，隔水加熱進行保溫，讓吉利丁徹底溶化，吉利丁在約40～80°C開始溶化，溫度太高會破壞其凝固能力，電鍋調較至保溫就可以了

◤半圓甜品蓋模具 ♦ 練習

1. 果凍花越細難度越高，新手可用較大的甜品杯蓋練習，半圓形的甜品標蓋(左)，下面墊平底蓋以防滾動。硬塑料甜品慕絲杯(右)。倒入桂花果凍液，放進冰箱等待凝固

2. 椰子果凍液體，要全程保持隔水加熱防止凝固。用針筒先吸取椰子果凍液，用廚房紙巾清潔針嘴，套上針頭

3. 在果凍中間刮一個小凹槽，在中央刺入針頭      稍微用力注射，看到果凍液打進到隙縫處，停止注射並退出

4. 一手轉動模具，另一隻一手進行注射，針頭的粗細和方向，影響花蕊的形狀，針頭退出時不完全退出來，提起至果凍頂部再換角度探進去

5. 模仿花瓣放射性的圖案，針頭呈相同傾斜的角度，從中央向外伸展，花蕊可做 2 ～ 3 環

6. 製作時在背面，翻過來便可看到花開得如何

7. 用完的針頭放進熱水裡，針筒灌滿熱水，套上針頭沖洗，以免吉利丁凝固在裡面變硬，時間長了便很難洗掉，沖洗 2 次，放入溫水裡浸泡，洗過的針頭裡面有水，輕輕推出水珠

8. 換成較寬的花瓣針，刺進果凍裡，輕輕按下注謝器，花瓣之間的間距和密度排列，不用拘泥是否工整，過於工整反而失了花卉的形態，花瓣針越大越難注入果凍液，在原來位置稍微退出再下針一次

9. 用刀把溢出表面的果凍刮掉，以免影響打花的視線

10. 打針的力度要練習，在快要到達模壁時停止刺入，避免戳到模具壁上，若下針太重手，注入的果凍液便在模壁散開，脫模後可用湯匙刮走補救，最後不圈換上大花瓣針

11. 封底前，用刀在黃色果凍上，輕輕劃上淺痕跡，新倒入的椰子果凍便能緊扣桂花果凍，不會形成分層凝固後自動脫落。倒入放涼的椰子果凍液，放回冰箱冷藏凝固。若倒入溫熱的果凍液，會溶化果凍花破壞圖案

12. 確定成型就可脫模，用滾水燙熱刀，便能切出平整的切口，這個果凍配方的硬度，從冰箱取出，室溫約 26°C 靜置半小時，就是彈性和口感，最適合品嚐的時機

◤七龍珠桂花凍 ♦ 做法

1. 用開蛋器打開雞蛋，開蛋器放在蛋的頂端正中央，稍微用力敲打，打開蛋殼，分開蛋黃和蛋白，倒入冰格分開   冰凍保存，方便製作其他食譜

2. 剪開裝蛋的塑料盒，洗乾淨晾乾，疊起來，表面噴酒精消毒更衛生

3. 蛋殼清洗乾淨，分離白膜，果凍脫膜時才不易破。若蛋太新鮮，加熱後才容易脫出白膜

4. 果凍不再加熱進食，蛋殼使用前一定要煮熟消毒。鍋裡加入熱水，水滾後，加蓋煮 10 分鐘，蛋殼倒出熱水，晾乾。

5. 桂花果凍液倒入蛋殼裡，果凍倒入 8 分滿，用量匙在果凍中央刮小凹槽

6. 先做花蕊，全部蛋的花蕊完成

7. 再做花瓣

8. 蛋殼體積細小，較大的花瓣針滲出果凍液較多，越後面越難看到下針的地方，跟著感覺和經驗走，所以前面的練習很重要

9. 用刀刮一些淺痕，冰箱冷藏定型

10. 從冰箱取出不要立刻敲破，室溫退冰最少 15 分鐘，否則剝殼時果凍會黏著蛋殼，脫模後表面凹凸不平，小心分離蛋殼

 [:en]https://youtu.be/klGJKlY2sqQ

　

The crystal-clear osmanthus jelly is usually made into rectangular blocks or layered with coconut jelly. Inspired by 3D jelly flowers, golden osmanthus tea is brewed to create the jelly base, while coconut jelly is shaped into petals. Each three-dimensional jelly flower blooms in the golden transparent jelly, making them unique and visually pleasing. These meticulously designed desserts provide a sensory experience that brings healing and double happiness when tasted. Wishing you all a delightful holiday.

◤Osmanthus Jelly Base – Ingredients

• Dried Osmanthus: 5g
• Raw Rock Sugar: 65g
• Boiling Water (100°C): 600ml (for steeping osmanthus)
• Gelatin Powder: 30g
• Room Temperature Water: 100ml (for soaking gelatin)

◤Coconut Jelly – Ingredients
Gelatin Powder: 11g
Concentrated Coconut Cream: 130ml
Fresh Whole Milk: 60ml
Condensed Milk: 25g
Caster Sugar: [amount not specified]
Table Salt: 1/8 tsp

◤The above measurements can yield 12 XL-sized jelly eggs or 6 half-sphere dessert molds with a diameter of 8cm and a capacity of 100ml.

The dehydrated osmanthus flowers used in this recipe are full, clean, and free from sand or impurities.

◤Tools

• Syringe (3ml for making flower cores, 10ml for larger petals) – It is recommended to use specialized tools for creating jelly flowers, as regular drinking straws or needles may not effectively inject gelatin into the jelly, resulting in unsatisfactory results.
• Half-sphere dessert molds with a diameter of 8cm.

◤Osmanthus Jelly Base – Instructions

1. Use a precise electronic scale to measure the weight of osmanthus flowers. Place them in a heat-resistant container and add raw rock sugar. Pour boiling water (100°C) over the mixture and cover it. Let it steep for 10 minutes until the tea changes from brown to golden yellow. Be careful not to use too many osmanthus flowers or steep them for too long, as it may result in a bitter taste.
2. In another heat-resistant container, add gelatin powder and room temperature water. Stir well to ensure the gelatin absorbs water and expands without clumping.
3. Once the rock sugar in the osmanthus tea has completely dissolved, the temperature is suitable for dissolving the gelatin. Pour the hot osmanthus tea into the gelatin mixture, using a sieve to filter out the osmanthus flowers. Stir until the gelatin is fully dissolved.

◤Coconut Jelly (Petals and Base) – Instructions
4. In a heat-resistant container, combine gelatin powder, condensed milk, caster sugar, concentrated coconut cream, a pinch of salt, and fresh milk. Adding salt to the coconut cream enhances the flavor and brings out the sweetness. Stir well to allow the gelatin to absorb water. Place the container in a multi-function electric cooker and heat it in a water bath for insulation. This ensures thorough gelatin dissolution. Gelatin begins to dissolve at temperatures between approximately 40-80°C. If the temperature is too high, it may compromise the gelatin’s ability to set. Adjust the electric cooker to the “keep warm” setting.

 

◤Half-Round Dessert Mold – Practice

1. The smaller the jelly flowers, the higher the difficulty. Beginners can practice using larger dessert cup lids, such as the half-round dessert mold (left), with a flat bottom lid placed underneath to prevent rolling. The rigid plastic dessert mousse cup (right). Pour in the osmanthus jelly mixture and refrigerate until set.
2. To maintain the liquid consistency of the coconut jelly, it should be heated in a water bath throughout the process to prevent it from solidifying. Use a syringe to draw the coconut jelly liquid, clean the needle tip with a kitchen paper towel, and attach the needle.
3. Create a small groove in the middle of the jelly and insert the needle into the center. Inject the jelly with a gentle force until it fills the gap. Stop injecting and withdraw the needle.
4. Rotate the mold with one hand while injecting with the other hand. The thickness and direction of the needle affect the shape of the flower core. When withdrawing the needle, do not fully remove it; instead, lift it to the top of the jelly and then change the angle to insert it again.
5. Imitate the radial pattern of flower petals. The needle should be at the same inclined angle, extending from the center outward. You can create 2-3 layers for the flower core.
6. When making the jelly, turn it over to see how the flower blooms on the back.
7. Place the used needle in hot water. Fill the syringe with hot water and attach the needle to rinse it, preventing gelatin from solidifying inside, which becomes hard to clean if left for too long. Rinse twice, then soak the needle in warm water. Push out the water droplets gently from the rinsed needle.
8. Switch to a wider petal needle, insert it into the jelly, and gently press the injector. The spacing and density of the petals don’t need to be too precise, as overly precise arrangement may lose the natural form of the flowers. The larger the petal needle, the more difficult it is to inject the jelly. Slightly withdraw it from the original position before inserting it again.
9. Use a knife to scrape off any excess jelly on the surface, as it may affect the visual appeal of the pattern.
10. Practice the intensity of the injection. Stop piercing when it’s about to reach the mold wall to avoid poking the mold. If the needle is inserted too forcefully, the injected jelly may spread along the mold walls. If that happens, it can be remedied by scraping it off with a spoon after demolding. Finally, switch to a larger petal needle.
11. Before sealing the bottom, lightly score the yellow jelly with a knife to create shallow marks. This helps the newly poured coconut jelly adhere tightly to the osmanthus jelly, preventing it from separating after solidification. Pour in the cooled coconut jelly mixture and refrigerate until set. If hot or warm jelly is poured in, it may melt the jelly flowers and ruin the pattern.
12. Once it’s fully set, demold it. Use a hot knife dipped in boiling water to make clean cuts. The texture of this jelly recipe is best enjoyed when taken out of the refrigerator and left at room temperature for about 30 minutes, reaching approximately 26°C, which provides the ideal elasticity and mouthfeel for tasting.

◤Dragon Ball Osmanthus Jelly ♦ Recipe

1. Use an egg opener to crack open the egg. Place the egg opener in the center of the top of the egg and gently tap to open the shell. Separate the egg yolk and egg white and pour them into separate compartments of an ice tray for freezing and convenient use in other recipes.
2. Cut open the plastic container that holds the eggs, wash it thoroughly, and let it dry. Stack the containers and spray them with alcohol for sterilization purposes.
3. Clean the eggshells and remove the inner membrane, as it will be easier to remove the jelly later without breaking it. If the eggs are too fresh, heat them slightly to facilitate the removal of the inner membrane.
4. The jelly does not need to be reheated for consumption, but the eggshells must be boiled and sterilized before use. Fill a pot with hot water, bring it to a boil, cover the pot, and let the eggshells cook for 10 minutes. Pour out the hot water from the eggshells and let them dry.
5. Pour the osmanthus jelly mixture into the eggshells, filling them about 80% full. Use a spoon to create a small groove in the center of the jelly.
6. Start by making the flower cores for all the eggs.
7. Then make the petals.
8. The eggshells are small in size, and larger petals will release more jelly. It becomes harder to see the bottom of the needle as you progress, so rely on your intuition and experience. That’s why the earlier practice is important.
9. Use a knife to create some shallow marks on the surface. Place the eggs in the refrigerator to set.
10. When taking the eggs out of the refrigerator, do not immediately crack open the shells. Let them sit at room temperature for at least 15 minutes to thaw. Otherwise, the jelly may stick to the eggshells when peeling, resulting in uneven surfaces after demolding. Carefully separate the eggshells.

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