Cherry Blossom Milk Pudding

• Gluten free

• Produce

  • 8 Salt pickled cherry

• Baking & Spices

  • 1 Food coloring, red
  • 3/8 cup Granulated sugar

• Dairy

  • 3/4 cup Heavy cream
  • 2/3 cup Whole milk
  • 1/2 cup Yogurt, Plain

• Desserts

  • 7 1/2 g Gelatin

• Liquids

  • 4 1/2 tbsp Water, HOT
  • 1/2 cup Water

Found on justonecookbook.com

Description

Directions

• Gather all the ingredients.
• Put the salt pickled cherry blossoms in a small bowl and add water to cover the flowers. Let them soak for at least 30 minutes to remove the saltiness from the flowers.
• Milk Pudding: Cut 2 gelatin sheets into thin strips and put in a small bowl. Pour 3 Tbsp. hot water and stir until the gelatin has dissolved completely. If it’s not completely dissolved, microwave for 30 seconds and mix.
• In a small saucepan, heat 2/3 cup (160 g) milk and 1/3 cup (70 g) granulated sugar over medium heat. Stir continuously until the sugar has dissolved.
• When the milk is about to boil, turn off the heat (don’t let it boil!) and add the gelatin. Mix well and set aside.
• In a medium bowl, combine ½ cup (120 g) plain yogurt, ¾ cup (180 g) heavy cream. Mix well to combine.
• Slowly add the milk mixture to the yogurt mixture while you stir.
• Run the mixture through a fine mesh sieve/strainer to achieve silky smooth texture.
• To speed up the process for solidify the milk pudding, fill up half of a large bowl with iced water. Place the bowl with mixture in the ice bath. It will take at least 30 minutes till the mixture becomes thicker and syrupy.
• Once the mixture gets thicker, pour to individual serving cups. Keep them in the refrigerator till the milk pudding sets, about 30 – 60 minutes.
• Cherry Blossom Jelly/Jello: Start this process only after your milk pudding has set. Cut 1 gelatin sheet into thin strips and put in a small bowl. Pour 1 ½ Tbsp. hot water and stir until the gelatin is dissolved completely. If it doesn’t get dissolved, microwave it for 20 seconds and mix.
• In a small saucepan, heat ½ cup (120 g) water and 2 tsp. (10 g) sugar over medium heat and whisk until the sugar has dissolved completely.
• Gently squeeze water out of the salt pickled cherry blossoms and add them in the saucepan. Turn off the heat.
• Add the gelatin and give a quick mix and then add a tiny bit of red food coloring. If you want nice light pink color, add only tiny bit. You can always add a little more if you want it to be a darker red.
• Mix well so that color is evenly distributed. Place the saucepan over iced bath and let the mixture cool. This will make the mixture syrupy and thick.
• Once the mixture is slightly thicker, pick up the stem of the blossoms and gently place it on top of the milk pudding. Pour the mixture to cover the cherry blossoms on top of milk pudding.
• If you want the cherry blossoms to look bloomed, scoop the flower with the liquid mixture in a big spoon and pour onto top of the milk pudding.
• Keep in the refrigerator till the top layer is set (about an hour). Garnish the milk pudding with mint leaves and serve it chilled.