Autumn jelly, dried fruits and nuts, poached pear, chrysanthemum tea | Whole Food Plant-Based Vegan

ASMR version:
Simplified dish:
Inspired by a traditional Chinese dessert called "Lin Chi Kang", this is a dessert composed of poached pear, dried persimmon and a jelly made with different kinds of autumn dried fruits and nuts. It is garnished with fresh chrysanthemum flowers and served with a warm tea made with chrysanthemum, pandan and ginger.
Ingredients:
Jelly: Dried lotus seeds, rinsed - 5 pieces. Dried lily bulb, rinsed - 8 pieces. Ginkgo nuts, peeled, rinsed - 5 pieces. Dried longan - 10 pieces. Dried honey date, rinsed - 1 piece. Dried Chinese dates, deseeded - 2 piece. Basil seeds, soaked - ¾ tsp. Water. Agar-agar powder - 1 tsp to 320 ml liquid.
Tea: Dried honey date - 1 pieces. Ginger, sliced - 2 slices. Pandan leaf - 2 piece. Dried chrysanthemum - 5 pieces. Water. Pear, chopped - 1 piece.
Garnish: Dried persimmon, medium diced - 1 piece. Fresh chrysanthemum petals.

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Music:
Wisp X - Reminisce
Wisp X - Coffee (Extended Mix)

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