Sweet Rainbow 彩虹甜品
Recipe source : Adapted from The Hong Kong Cookbook
It is quite common to have hard-boiled quail eggs added to Chinese desserts. When I came across this recipe, I wanted to try it out immediately. I love to eat snow fungus. And I love to eat eggs, in whichever way it is cooked, be it chicken eggs, salted duck eggs, poached eggs, steamed eggs, or quail eggs, I like them all.
For this dessert of "sweet rainbow", I followed the basic concept of the original recipe in making syrup with sugar, water and snow fungus. The original recipe used canned peaches, green cherries and red watermelon balls. I swapped the canned fruits with my favourite fresh fruits which co-incidentally, are colourful enough to form the rainbow.
4 quail eggs, hard-boiled and shelled
10g snow fungus, soak in water until soften
1 kiwi fruit
1 orange, remove the membrane and cut into bite-sized pieces
450 ml water
1. Boil water, sugar and snow fungus together for 15 to 20 minutes.
2. Remove the snow fungus and chill the syrup in the refrigerator.
3. To serve, divide the ingredients into 2 equal portions and place into dessert bowls.
4. Pour chilled syrup into the fruits, quail eggs and snow fungus.
5. Add ice ( optional )
I am linking this post to Baby Sumo of Eat Your Heart Out
This event is linked to Little Thumbs Up
The ingredient for the month of August is egg