Poetry and Ritual Ginkgo
A refined dessert from Confucius' Mansion, using ginkgo nuts with honey and osmanthus. Soft, sweet, and symbolizing cultural elegance.
Ingredients
5 items- Ginkgo nuts (bai guo) 300 g
- Rock sugar 100 g
- Honey 2 tbsp
- Osmanthus syrup 1 tbsp
- Water 500 ml
Nutrition
Steps （6 steps）
Lightly crack the ginkgo shells, soak in warm water for 10 minutes, peel off the brown skin, remove the bitter core with a toothpick (core is toxic). Rinse and drain.
Bring a pot of water to a boil, blanch ginkgo for 2 minutes, drain to remove bitterness.
In a pot, add rock sugar and water, bring to a boil then lower heat, stir until sugar dissolves. Add ginkgo, gently stir, simmer for 20 minutes until ginkgo becomes translucent and tender.
Add honey and osmanthus syrup, continue simmering for 5 minutes, stirring occasionally, until the syrup thickens and coats the ginkgo. Turn off heat.
Transfer ginkgo to a bowl, let cool, then cover and refrigerate for at least 2 hours or overnight for better texture.
Remove from fridge, serve in small dishes, garnish with dried osmanthus or goji berries. Enjoy cold.
Tips
Ginkgo nuts contain ginkgotoxin; do not eat more than 10 per day. Always remove the core and cook thoroughly. Flavors improve after refrigeration.
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