Cherry Blossom & Strawberry Hanami Jello

Name: Cherry Blossom & Strawberry Hanami Jello
Yield: 6 servings
Cuisine: American
Ingredients: 10 Strawberries; 200 ml Soy milk (or milk); 3 tbsp Sugar; 5 grams Gelatin; 2 tbsp Water; 6 Salt-preserved cherry blossom petals; 300 ml Water; 1 dash Red food colouring; 20 grams Sugar; 5 grams Gelatin powder; 2 tbsp Water; 6 Salt-preserved cherry blossom petals; 1 tsp Sugar; 3 tbsp Water

cookpad.japan @cookpad_jp

I preserved some cherry blossom petals in salt, which was an interesting activity, but then I had to come up with a way of using them.
Add jello to your hanami (cherry blossom viewing) bento. It will look like the cherry blossoms are dancing when reflected in the wobbling jello.

Add the jello layer once the strawberry pudding layer has set fully.

The preserved cherry blossoms will be very salty so rinse thoroughly with warm water before use. Recipe by sinobu2253

Add the jello layer once the strawberry pudding layer has set fully.

The preserved cherry blossoms will be very salty so rinse thoroughly with warm water before use. Recipe by sinobu2253

cookpad.japan @cookpad_jp

Add the jello layer once the strawberry pudding layer has set fully.

The preserved cherry blossoms will be very salty so rinse thoroughly with warm water before use. Recipe by sinobu2253

Add the jello layer once the strawberry pudding layer has set fully.

The preserved cherry blossoms will be very salty so rinse thoroughly with warm water before use. Recipe by sinobu2253

Saved

Ingredients

6 servings

Bottom Layer: Strawberry Pudding
10Strawberries
200 mlSoy milk (or milk)
3 tbspSugar
5 gramsGelatin
2 tbspWater
Top Layer: Cherry Blossom Jello
6Salt-preserved cherry blossom petals
300 mlWater
1 dashRed food colouring
20 gramsSugar
5 gramsGelatin powder
2 tbspWater
Decorations
6Salt-preserved cherry blossom petals
1 tspSugar
3 tbspWater

Saved

Steps

1

Make the strawberry pudding by dissolving the gelatin in water. Mash the strawberries and mix with the sugar. Then, add the mixture to a saucepan along with the soy milk, turn on the heat and mix well. Add the dissolved gelatin to the pot and mix until the mixture starts to bubble, then turn off the heat.
2

Pour the pudding into cups and leave to chill in the refrigerator.
3

Make the cherry blossom jello by rinsing the salt-pickled cherry blossom petals and leave to soak in lukewarm water for 1 hour to remove the salt. Then, carefully separate the petals while they are still soaking.
4

Dissolve the gelatin in water. Drain the cherry blossom petals and add them to a saucepan along with the water, sugar, and food coloring. Mix together over a low heat, add the dissolved gelatin and mix until fully incorporated.
5

Ensure that the pudding is completely set, then pour the cherry blossom jello on top. Leave to set in the refrigerator.
6

To decorate, rinse some more cherry blossom petals and leave to soak in a mixture of sugar and water before arranging them on top of the jell.