长假动动手，自制飘香桂花果冻

1 packet Agar Agar powder + 1/4 tsp Gelatin powder

1包果冻粉+四分之一茶匙凝胶粉

1 Litre Water

1升水

180g Sugar

180克糖

1 tbsp + 1 tsp Dried Osmanthus

1汤匙+1茶匙干桂花

3 tbsp Osmanthus sugar syrup

3汤匙桂花糖浆

Additional tool(s) needed - jelly moulds

另外需要的工具：果冻模具

Method:

制作方法：

In a pot add water, sugar, agar agar powder and gelatin powder at medium boil.

在壶里加入水、糖、果冻粉和凝胶粉，然后用中火煮开。

Add dried Osmanthus when sugar, agar agar powder and gelatin powder dissolved.

在糖、果冻粉和明胶粉溶解后加入干桂花。

Keep stirring the mixture with a hand whisk until liquid boiled.

用搅拌器不停搅动直到煮开。

Off heat add Osmanthus sugar syrup and continue to stir liquid for another 3 mins.

关火，加入桂花糖浆，然后继续搅拌三分钟。

Pour Osmanthus jelly into molds. When the jelly is semi-set, use a small teaspoon gently stir the jelly so that the Osmanthus will stay afloat in the middle.

将果冻原料倒入模具里，当果冻半凝固时用茶匙轻轻搅动，这样桂花就会浮在果冻中间。

Leave to cool at room temperature and refrigerate Osmanthus jelly to set.

在室温下让它冷却，然后放入冰箱使之完全凝固。