長假動動手，自制飄香桂花果凍

1 packet Agar Agar powder + 1/4 tsp Gelatin powder
1包果凍粉+四分之一茶匙凝膠粉

1 Litre Water
1升水

180g Sugar
180克糖

1 tbsp + 1 tsp Dried Osmanthus
1湯匙+1茶匙幹桂花

3 tbsp Osmanthus sugar syrup
3湯匙桂花糖漿

additional tool(s) needed - jelly moulds
另外需要的工具：果凍模具

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Method:
製作方法：

In a pot add water, sugar, agar agar powder and gelatin powder at medium boil.
在壺裏加入水、糖、果凍粉和凝膠粉，然後用中火煮開。

Add dried Osmanthus when sugar, agar agar powder and gelatin powder dissolved.
在糖、果凍粉和明膠粉溶解後加入幹桂花。

Keep stirring the mixture with a hand whisk until liquid boiled.
用攪拌器不停攪動直到煮開。

Off heat add Osmanthus sugar syrup and continue to stir liquid for another 3 mins.
關火，加入桂花糖漿，然後繼續攪拌三分鐘。

Pour Osmanthus jelly into molds. When the jelly is semi-set, use a small teaspoon gently stir the jelly so that the Osmanthus will stay afloat in the middle.
將果凍原料倒入模具裏，當果凍半凝固時用茶匙輕輕攪動，這樣桂花就會浮在果凍中間。

Leave to cool at room temperature and refrigerate Osmanthus jelly to set.
在室溫下讓它冷卻，然後放入冰箱使之完全凝固。