Chrysantberry Jelly

Sejujurnya, aku suka bunga krisan yang dibikin jadi jeli, daripada yang diseduh begitu saja. Rasanya lebih menyejukkan, apalagi dinikmati di siang hari, setelah disimpan selama beberapa jam di lemari es.

To be honest, I prefer to enjoy chrysanthemum flowers as jelly, than infused right away. They taste more cooling, especially on day time, after storing it in chiller for a couple of hours.

Bahan-bahannya:
2 sendok teh bunga krisan
2 sendok teh jeli bubuk tawar
500 ml air
segenggam stroberi, masing-masing dibagi 4

Cara membuatnya:
1. Didihkan air.
2. Tambahkan bunga krisan. Didihkan lagi selama 3 menit. Angkat. Saring.
3. Tambahkan jeli bubuk tawar. Aduk rata.
4. Jerang di atas api kecil sambil sesekali diaduk.
5. Jika mulai mendidih, matikan api. Biarkan uap panasnya berkurang.
6. Tuangkan ke cetakan. Tambahkan potongan stroberi. Biarkan jeli mengeras.
7. Simpan di lemari es, sebelum disajikan dengan cara dipotong-potong, lalu dicemplungkan ke dalam segelas sparkling white grape juice dingin.

The ingredients:
2 tea spoons chrysanthemum flower
2 tea spoons plain jelly powder
500 ml water
a handful strawberry, sliced

The directions:
1. Boil water.
2. Add chrysanthemum flowers. Bring it to boil again for 3 minutes. Remove. Strain.
3. Add plain jelly powder. Stir well.
4. Shimmer and stirring occassionally.
5. Turn off the heat, when it starts to shimmering. Let the hot vapor vanished.
6. Pour into a mould. Add strawberry slices. Let it harden.
7. Store in chiller, before serving.

Cut into dices, place into a highball glass. Then pour some cold sparkling white grape juice.

Published by

veronicalucia

Enjoying life...

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