Composition / ingredients
Cooking method
1. We put the pickled cherry blossoms in a small bowl, fill it with water, leave it for half an hour, then spread it on paper towels, gently blot it.
2. Pour the water into a saucepan, send it to the fire, let it boil, then pour powdered sugar and agar-agar, stir the mass.
3. Remove the sweet syrup from the fire, pour milk, cherry syrup, add food coloring, mix thoroughly.
4. Pour the resulting mass into the prepared molds, this will be the bottom layer of jelly. We send it to the refrigerator for half an hour.
5. In a separate small saucepan or saucepan, pour water, pour sugar, add agar-agar, send to the fire, bring to a boil at medium temperature.
6. Then add the cherry syrup and remove from the heat. Pour the mass into the molds on the already frozen bottom layer, carefully lay out the cherry blossoms, using a toothpick to form the position of the petals.
7. We return the forms to the refrigerator, leave them for 2 hours.
The dessert turned out to be excellent!
Eat with pleasure!
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Powdered sugar - 374 kcal/100g
- Food coloring - 0 kcal/100g
- Sakura - 60 kcal/100g
- Agar-agar - 301 kcal/100g
