How to make jelly with ginseng and ingredients that are refreshing, nutritious, and help cool the body

How to make ginseng tonic jelly

• 1

  Soak jujube, longan, wolfberry, goji berry

  Put 30g of wolfberry into a bowl and soak it with 300ml of water for 25 – 30 minutes, then rinse 3 – 4 times until clean and let it drain before cutting into pieces.

  Take 50g of longan and 40g of jujube, wash them clean, then soak them in 500ml of water for 30 – 45 minutes, then take them out and cut them small. Meanwhile, keep the soaking water for use when cooking the jelly.

  For 30g of goji berry, also soak it in 100ml of water for 25 – 30 minutes.

  Tip:

  • To quickly expand wolfberry and longan, you can use warm water for soaking.
  • The flavor of the jelly will be more complete when you soak the jujube, remove the seeds, and then cut them small.

  

  

  

  
• 2

  Mix 2 herbal jelly mixtures

  Take a pot, add 400g of condensed milk, 300ml of whipping cream, 400ml of unsweetened fresh milk, and 500ml of water, then stir well and add 10g of jelly powder and 2 teaspoons of crunchy jelly powder, dissolving everything together.

  In another pot, add 500ml of water for soaking herbal jelly, 600ml of filtered water, 125g of rock sugar, and 1/4 teaspoon of salt, stir, then add the remaining 10g of jelly powder and 1 teaspoon of crunchy jelly powder to continue dissolving.

  Then let it sit and soak the jelly powder in both pots for 10 – 15 minutes.

  Tip: To prevent the jelly from clumping while cooking, dissolve the jelly powder. Additionally, soaking the jelly powder allows it to expand, so when you pour the jelly, it will not leak water after it has set.

  

  

  

  
• 3

  Cook the milk jelly and the water for soaking jujubes

  After the powder has expanded, place the milk jelly pot on the stove over medium heat for 10 – 15 minutes. When the mixture boils, reduce to low heat for 3 – 5 minutes and then turn off the stove.

  Next, similarly to the milk jelly, you also bring the remaining jelly pot (the jelly cooked from the water soaked with herbal jujube) to boil over medium heat for 10 – 15 minutes and then turn off the stove.

  Tip:

  • To prevent the jelly from burning while cooking, stir continuously.
  • Avoid pouring the jelly into molds when the remaining jelly has already set; when the milk jelly has been cooking for 7 – 10 minutes, you should also place the remaining jelly pot on the stove to cook at the same time.

  

  
• 4

  Poured mold for ginseng jelly

  Prepare a large box made of glass, then pour 1/2 of the milk jelly and wait for 5 – 7 minutes until this layer of jelly sets.

  Next, pour 1/2 of the ginseng soaking water jelly over the milk jelly layer, then evenly distribute the ingredients such as jujube, seaweed, goji berries, and longan on top. After that, pour the remaining 1/2 of the ginseng soaking water jelly in, let it sit for 5 – 7 minutes for the jelly to cool and slightly set.

  Finally, pour the remaining milk jelly on top to finish.

  Lastly, let the jelly cool down and then place it in the refrigerator refrigerator for 1 – 2 hours to complete.

  Tip:

  • To prevent the jelly from separating, check the firmness of the jelly by touching it with your hand; if it feels a bit firm and sticky, pour another layer on top.
  • While waiting for the middle layer to set, you can heat the remaining 1/2 of the milk jelly over low heat to keep it warm so it doesn’t set.
  • Avoid uneven distribution of ingredients in the middle jelly layer; you should add a little of each ingredient first, then a bit of jelly, wait 15 – 30 seconds, and continue until all the jelly is used.

  

  

  

  
• 5

  Final Product

  This ginseng jelly is sure to captivate everyone because it is not only visually appealing but also incredibly enticing. The jelly has a crunchy texture with three unique layers interspersed, combined with the refreshing ginseng ingredients and rich, fragrant milk.

  The jelly will be even more perfect if served cold. Let’s enjoy it right away!