Crystal-clear with a delicate osmanthus aroma and a springy, refreshing bite — a nourishing Chinese-style dessert.
Soak the goji berries in warm water until softened, then drain.
Bring the water to a boil. Turn off the heat, add the dried osmanthus, cover and steep 8–10 minutes. Strain and reserve the osmanthus tea.
Mix the agar powder, jelly powder and rock sugar evenly.
Return the osmanthus tea to the pot over medium heat. Stirring constantly, pour in the powder mixture.
Stir and bring to a boil; cook until fully dissolved, then turn off the heat.
Let cool slightly, then pour into molds to about half height.
Add half the softened goji berries and a little osmanthus; let stand 3–5 minutes until slightly set.
Pour in the remaining jelly liquid and arrange the remaining goji berries so they suspend evenly.
Refrigerate at least 2–3 hours until fully set.
Unmold by running a toothpick or small knife along the edge; cut into pieces and serve.