This cherry blossom jelly can be tasted in two flavors, milky and lemony. The first layer of ingredients I wrote in the main ingredients, the practice and ingredients and my last recipe milk jelly the same; the second layer of ingredients labeled accessories on the two flavors, more distinct layers. With the cherry blossom garnish, it is even more pleasing to the eye."

Ingredients

Main Ingredients water 75 g milk 80 g milk powder 8 g g jellied powder 4 g sugar 20 g

Supplementary Ingredients water 200 g lemon juice a few drops of honey 20 g jellied 5 g cherry blossoms 4

Sakura Jelly Practice 1. Salted cherry blossoms are washed with cold boiled water for 2 times first to wash away the salt. Then soak them in warm boiled water.

2.

Cool boiling water on the pot add sugar, low heat until the sugar melted that is off the fire.

3.

Add milk powder and mix well.

4.

Pour in warm milk and stir well.

5.

Add the ghirardine powder and continue to stir and let it cool.

6.

Pour into the prepared cups and put the glasses in the refrigerator for 1 hour.

7.

Cut the custard, soften with cold water and set aside.

8.

Put it in the microwave oven and ding it for 10 seconds to melt it completely.

9.

Flavor the cold water with honey and lemon. Add the melted custard from step 8 and mix well.

10.

Remove the custard from the refrigerator and top with cherry blossoms.

11.

Pour the mixture from step 9 into a cup, where you can gently pick apart the cherry blossom petals with a toothpick. Transfer to the refrigerator and chill for 1 hour before serving.

Cooking Tips

1. Soak the cherry blossoms in lukewarm water; hot water tends to discolor and cold water is not easy to soak.

2. After softening the custard, use microwave or hot water to let it all melt and mix with other liquids for better results.

3. When making the first layer of pots of custard, cool medium water does not have to boil until the sugar melts.