Cherry Blossom Blancmange

Directions

1. (White layer / blancmange) Desalinate the salt-cured cherry blossoms and leaves in water for about 15 minutes. Cut off the flower shafts and drain.

   

2. Place the cherry leaves, milk, and fresh cream in a saucepan and leave for about 15 minutes. Then add the condensed milk, heat, and turn off the heat just before it comes to a boil.

   

3. Remove the cherry leaves, add gelatine softened in water, and stir to dissolve in the residual heat. Once the mixture cools, pour it into a mold and refrigerate to set.
4. (Pink layer / jelly) Put granulated sugar, water, and cherry syrup in a saucepan and heat. When it comes to a boil, add the desalinated cherry blossoms, turn off the heat, and let it stand for about 10 minutes.

   

5. Remove the cherry blossoms, heat again, and turn off the heat just before it comes to a boil. Add the gelatine softened in water and stir to dissolve in the residual heat.
6. Arrange the removed cherry blossoms on the firm blancmange (white layer), pour in the mixture in Step 5, and refrigerate again to set.