洛神花果冻 ~ Roselle Jelly

食谱取自 ：carol自在生活

洛神花果冻杯　

( 约做5 ~ 6個 )

材料:
50g 新鲜洛神花
600g 冷水　
2大匙 柠檬汁 ( 约30g )
40g  糖
10g 吉利丁粉
30g  冷开水
5 ~ 6個  洛神密栈 ( 可省略 )

做法 :
1. 冷开水倒入吉利丁粉中混合均勻静置5-6分钟,等待吉利丁粉完全吸水膨涨 .

2. 准备一個稍微大一点的锅 , 加上適量的水煮沸. 使用隔水加热的方式融化将吉利丁粉完全溶解成液体 .

3. 另一方面同时将冷水600g煮沸 . 新鮮洛神花放入, 中小火熬煮5 ~ 6分钟，熄火 .

4. 将洛神花捞起去除 。依序将融化的吉利丁液 , 糖及柠檬汁加入混合均勻 .

5. 放涼后将洛神液倒入杯子中约一半高度。放入冰箱冷藏 ( FRIDGE ) 3 ~ 4小時冰至凝固 .

6. 冰箱取出放入洛神蜜栈 , 再倒入剩下的洛神液 , 再放入冰箱冷藏( FRIDGE ) 3 ~ 4小時至凝固即可.

我的做法 ：
~ 我用洛神密栈的汤汁 300g + 水300g ，搅拌均匀后试味（如不够甜可加入适量的糖 ）。然后加入吉利液混合均匀即可。

 

Recipe source : caroleasylife

Roselle Jelly

( makes 5 ~ 6 cups )

Ingredients :

50g fresh roselle calyx
600g water
2tbsp lemon juice ( +- 30g )
40g sugar
10g gelatine powder
30g cold boiling water
5 ~ 6 pieces pickled roselle ( optional )

Method :

1. Soften the gelatine in the water and let it stand for 5 ~ 6 minutes .

2. In a big pot , bring water to boil . Double-boil the gelatin mixture till dissolve .

3. Bring 600g water to boil , add in fresh roselle calyx . Cook at medium-low heat for 5 ~ 6 minutes . Turn off heat .

4. Discard roselle calyx . Add in gelatin mixture , sugar and lemon juice . Mix till well combined .

5. Let it cool completely , pour half of liquid into serving cups . Put in the fridge for 3 ~ 4 hours or till set .

6. Add in pickled roselle and pour in the remaining liquid . Chill in the fridge for another 3 ~ 4 hours before serve .

 

My own method :

~ I replace it with juice of pickled Roselle 300g + water 300g ,  mix till well combined and taste  . Lastly pour in gelatin mixture and mix till well combined .