Louis - Osmanthus Jelly

It’s new and unfamiliar to people who don’t eat Cantonese cuisine or dim sum. I thought of it because last year, Julius did some palate cleansers and people liked it. I had this idea when my mom brought home some and realized it would be a good thing to try out. Served at dim sum restaurants as a refreshing dessert between other dishes between other dishes. Dim sum has a lot of meat-based dishes that can feel heavy. I had many trials finding the right ratio of osmanthus and konjac jelly for proper herbal taste and right firmness. Konjac is an uncommon vegan jelly-ising agent that comes from yams. It’s very popular as a low calorie carb alternative. And it was my first time working with goji berries and konjac powder. I added some citrus notes so it doesn’t taste as flat.