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20g salted cherry blossoms, 110g granulated sugar, 1T cherry liqueur.

4g agar powder, 500ml water.


1. Soak salted cherry blossoms in water for 10 minutes; Strain through a fine-mesh sieve; Discard the soaking water; Rinse the cherry blossoms in running water for a while; Press the blossom to get rid of any excess water.
2. Add seasonings to a saucepan; Stir over a low heat till dissolved; Add 110g granulated sugar; Stir over a low heat till dissolved; Bring to the boil over a medium heat; Turn to a low heat; Add 1T cherry liqueur; Mix well; Turn off the heat.
3. Lay a piece of cling film in a cake pan with the edges hanging over the sides of the pan; Strain the mixture from the step 2 through a sieve to the pan; Cool at the room temperature for a while; Arrange the cherry blossoms in the jelly; Cover the pan with a piece of cling film; Chill in the fridge till jelly sets.
4. Take the pan from the step 3 out of the fridge; Discard the cling film on the top; Carefully slide the jelly to a large plate with the help of the cling film; Cut the jelly with the flower-shaped mold.