Recipe: Yummy Cherry Blossom Flavor Yogurt Milk Pudding

Cherry Blossom Flavor Yogurt 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).

The cherry blossoms add a pretty touch and taste a bit like the Chinese preserved plums but it is only a mild light flavor. Next time I make these I will probably try to use a red flavored jello for the pink layer to give it a different taste. white choco flakescherry blossom whip creamcherry blossom milk pudding. white choco flakescherry blossom whip creamcherry blossom milk pudding. Put the salt pickled cherry blossoms in a small bowl and add water to cover the flowers. You can cook Cherry Blossom Flavor Yogurt Milk Pudding using 14 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Cherry Blossom Flavor Yogurt Milk Pudding

1. Prepare of Pudding:.
2. Prepare of Milk.
3. Prepare of Granulated sugar.
4. It's of Plain yoghurt.
5. It's of Heavy cream.
6. You need of Gelatin.
7. Prepare of Water.
8. It's of Cherry blossom (sakura) jelly (jello):.
9. You need of Salted pickled sakura flowers.
10. You need of Water.
11. It's of Granulated sugar.
12. Prepare of Food colouring (red).
13. Prepare of Gelatin.
14. It's of Water.

Gradually add milk, stirring with wire whisk until well blended. When spring rolls around every year, do you long for that sweet sakura flavor? Do you dream of finding out what a cup of cherry blossom flavor even tastes like? If the real thing is bland, the homemade version is not.

Cherry Blossom Flavor Yogurt Milk Pudding step by step

1. Make the pudding. Fully dissolve the gelatin in water in the microwave or over a double boiler..
2. Put the milk and sugar into a saucepan, and remove from the heat just before it boils. Add the gelatin..
3. Mix the yogurt and heavy cream in a different bowl, then add the mixture from step 2 in small batches..
4. Strain the mixture through a tea strainer. Make sure you do this for a smooth finish..
5. Put the bowl in another bowl filled with ice water until the mixture has thickened. It's fine to put in the fridge for 30 minutes instead..
6. Pour equally into pudding cups and let chill in the fridge..
7. Make the cherry blossom jelly. Soak the pickled flowers in water for 30 minutes to get rid of the salt..
8. Dissolve 1.5 g of gelatin in 10 g of water as in step one..
9. Put the flowers, 100 g of water and granulated sugar in a saucepan, and remove from the heat just before boiling..
10. Add the gelatin and then the food colouring, then place the pan in ice water to cool well..
11. Pour the mixture from step 10 into the puddings from step 6, and optionally push in some opened cherry blossoms..
12. Chill until hardened, and they're done..
13. The pudding is smooth, with a cream-like consistency..
14. I gave these as presents..

The flavor is not quite yogurt, not quite cream, and not quite milk--somehow it's all three but different than anything we've had. I make it on a regular basis now. It tastes best when watching an episode of Good Morning Call! The soft silky pudding simply melts in your mouth. Mix until the bread is well coated with the liquid mixture.