In ancient China, osmanthus symbolized nobility and auspiciousness, and has been widely used in food since the Han Dynasty. "Compendium of Materia Medica" contains: "Osmanthus, spicy and sweet, warm in nature, dissipating cold and breaking knots, dissolving phlegm and relieving cough." Coconut milk, on the other hand, is a gift from the tropics, and its lusciousness has been recorded in the "Lingbiao Luyi" as early as the "Lingbiao Luyi", which is regarded as a good product to relieve the heat. Osmanthus coconut milk jelly, a dessert that combines the essence of Eastern and Western ingredients, is like a messenger through time and space, combining ancient poetry with modern freshness. Imagine the Southern Song Dynasty poet Yang Wanli's osmanthus "not a human seed, moved from the moon", and the breeze of the Nanyang coconut grove, together to give birth to this delicate and cold delicacy, each spoonful contains a profound cultural heritage and natural gifts.
**Material Preparation**
- Pure milk 400g
- Coconut milk: 100g
- Animal-based whipping cream: 100g
- Gelatin tablets: 10g
- Osmanthus sauce: 30g
**Steps**
1. Soak the gelatin tablets in cold water for about 5 minutes until soft.
2. Pour coconut milk + pure milk + osmanthus sauce into the pot and heat over low heat until lukewarm.
3. Pour in the whipping cream and stir well.
4. Add the softened gelatin slices and stir well.
5. Pour into a container and refrigerate for 2 hours until solidified
6. Add some decorations such as small balls or osmanthus flowers to add fragrance.
Notes:
- Control the heating temperature to avoid boiling the coconut milk to prevent the oil from separating.
- Gelatin tablets need to be completely soaked and thoroughly dissolved, otherwise the coagulation effect will be affected.
- Make sure the coconut milk jelly is completely set before demoulding, otherwise it will be brittle.
For the combination of osmanthus and coconut milk, you can also try to make osmanthus coconut milk pudding, osmanthus coconut milk ice cream, or replace osmanthus with matcha powder to make matcha coconut milk jelly to explore more flavor possibilities.
When the osmanthus coconut custard is finally presented in front of you, it is as crystal clear as jade, and when you smell it, the elegance of osmanthus and the rich fragrance of coconut are intertwined, like a breeze in autumn, blowing through the heart. Scoop a spoonful into the mouth, cold and delicate, the mellow of coconut milk and the sweetness of osmanthus slowly bloom on the tip of the tongue, bringing a taste experience that is both traditional and novel. It's not just a dessert, it's an in-depth conversation about taste buds and culture, which is endlessly memorable.