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1. High heat can make gelatine lose its efficacy. It’s generally not advisable to boil gelatin. Use lower heat to dissolve. 2. Soaked wolfberries should be added at the end of cooking. If you boil it for so long, you are destroying its antioxidant properties and the attractive colour, which affects the attractiveness of the end product. Dried wolfberties are normally sufficiently rehydrated after 10 mins of soaking in cool water and will continue to rehydrate in the warm liquid. 3. The osmanthus flowers themselves are not tasty and may be a bit bitter. It’s better not to use so much. Try to find yellower (but NOT silicon dioxide treated) osmanthus. The ones in the video are too brown so the end product is not a light yellow but brown.
