Cherry blossom pudding. If you plan on visiting Japan, I highly. Garnish the pudding with some dried Japanese cherry blossom flowers. See more ideas about Cherry blossom, Blossom, Cherry blossom wedding.
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Ingredients of Cherry blossom pudding
- Prepare 55 g of sugar.
- It’s 1 tsp of gelatin powder.
- You need 3 Tbs of hot water.
- It’s 15 of salted cherry blossoms.
- Prepare of food color (red), if desired.
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Cherry blossom pudding step by step
- Soak the gelatin in the hot water and mix it well. Put some water in a bowl and soak the cherry blossoms to remove salt..
- Put the soy milk and sugar in a pot and put it on medium-high heat. Stir once in a while. Turn off the heat right before it gets boiled up..
- Add gelatin mixture into the pot and mix well. If you want to tint the pudding nice pink color, add the food color as well. Pour it into pudding cups..
- Take out the cherry blossoms from the water, dry them well with paper towels. Leave 5 pieces aside to be used as toppings. Remove stems from the rest and chopped them up..
- Add the chopped cherry blossoms into each cups and stir gently. Chill them for 3 hours..
- Once they gets harden enough, make a space between the pudding and the cup along the edges with using a tooth pick. Slide the pudding on to a plate by turning it upside down and top with cherry blossoms..
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