Cherry Blossom Raindrop Cake
Indulge in the delicate flavors of this cherry blossom raindrop cake that's infused with a subtle floral essence. This unique dessert is sure to impress at any gathering.
for 2 servings
Cherry Blossom Jelly
- 4 teaspoons agar powder (8 g)
- 2.5 teaspoons sugar (10 g)
- 1 cup water (250 mL)
- ½ oz salted cherry blossom (20 g)
- 1 tablespoon agar powder (4 g)
- 2 teaspoons sugar (10 g)
- 1 cup fat free milk (250 mL)
- brown sugar syrup, for serving
- matcha, for garnish
- ice ball tray
- Calories 87
- Fat 2g
- Carbs 13g
- Fiber 0g
- Sugar 12g
- Protein 3g
Estimated values based on one serving size.
- Make the cherry blossom jelly: In a small bowl, combine the agar and sugar.
- Pour the water into a small pan, then add the agar mixture and stir.
- Cook over high heat until the water is boiling. Reduce the heat to low and cook for 2 minutes. Meanwhile, fill a large bowl with ice and cold water.
- Move the pan to the ice bath, and chill for 3 minutes, stirring occasionally.
- Rinse the salted cherry blossoms and soak in water for 10 minutes. Gently squeeze the flowers to remove the calyxIn.
- In an ice ball tray, place the cherry blossoms in the bottom and pour the agar-sugar mixture over them. Chill for 15 minutes.
- Make the milk jelly: In a small bowl, combine the agar and sugar. Pour the milk into a small pan, then add agar mixture and stir.
- Cook over high heat until the milk is simmering. Reduce to the heat to low and cook for 2 minutes.
- Move the pan to the ice bath and chill for 2 minutes.
- Pour the milk mixture over the chilled cherry blossom layer in the ice ball tray. Cover with the lid and chill for 1 hour.
- Remove the raindrop cake from the tray, and pour the brown sugar syrup over it. Garnish with matcha powder, if desired.
- Enjoy! Raindrop Cake® is a registered trademark owned by Darren Wong
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