American Ginseng Coconut Osmanthus Gelatin Recipe

Did you invite people over but have no idea what to serve for a unique and beautiful dessert? This American ginseng coconut osmanthus gelatin hits all the marks to create a mouthwatering dessert that causes guests to beg you for the recipe. The ginseng tea infuses into the osmanthus blossoms, so you’re sure to get that beautiful floral and fresh taste not only in the gelatin, but also the flowers themselves. Pair that with the coconut gelatin layer at the bottom, and your taste buds will transport you to a hammock swinging by the ocean as the waves crash onto shore!
Yield: 4
Ingredients：
Coconut layer (6” mold):
400g Coconut milk
320g Milk
80g Sugar
32g Gelatin
Osmanthus layer (8” mold):
1-2 bags Prince of Peace® American Ginseng Root Tea
15g Osmanthus
200g Sugar
1200g Water
60g Gelatin
Direction：
Steep 1-2 bags of Prince of Prince of Peace® American Ginseng Root Tea and osmanthus in hot water.
Drain the tea from the tea bag's contents and add sugar and gelatin.
Bring the mixture to a boil, and mix everything well to cool down the gelatin mixture.
In a separate pot, mix all of the coconut ingredients thoroughly and bring to boil.
Once it's combined, sift the mixture through a sieve and pour it into a 6" mold. Refrigerate for 3 hours.
Unmold the coconut gelatin and cut it into 1” cubes. Place them in an 8" mold and evenly space out the gelatin pieces.
Pour the American Ginseng mixture into the mold and refrigerate everything for 4 hours.
Slice the gelatin into squares.
Garnish with osmanthus and enjoy!

[@bakersplayground]

在倒入桂花液到椰汁果凍里的時候，可以先倒入一半，冷凍15分鐘，再倒入剩下的，這樣不容易出現一口氣倒完，椰汁果凍浮起來的狀況哦

[@chloephang4483]

好漂亮美味哦❤️

[@bakersplayground]

哈哈謝謝

[@邱造凱]

請問如果將吉利丁粉全部換成吉利丁片呢（克數該怎麼換算）

[@bakersplayground]

可以等量替換哦

[@bakersplayground]

嚴格來說不同等級的吉利丁片是有不同的凝固力的，不過在這裡等量應該沒問題：)