Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, cherry blossom flavor yogurt milk pudding. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Cherry Blossom Flavor Yogurt Milk Pudding is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Cherry Blossom Flavor Yogurt Milk Pudding is something that I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook cherry blossom flavor yogurt milk pudding using 14 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Cherry Blossom Flavor Yogurt Milk Pudding:
- Prepare Pudding:
- Get 150 grams Milk
- Make ready 60 grams Granulated sugar
- Prepare 100 grams Plain yoghurt
- Prepare 200 grams Heavy cream
- Take 4 grams Gelatin
- Prepare 25 grams Water
- Get Cherry blossom (sakura) jelly (jello):
- Prepare 10 Salted pickled sakura flowers
- Get 100 grams Water
- Make ready 1 dash Granulated sugar
- Take 1 dash Food colouring (red)
- Take 1 1/2 grams Gelatin
- Take 10 grams Water
Steps to make Cherry Blossom Flavor Yogurt Milk Pudding:
- Make the pudding. Fully dissolve the gelatin in water in the microwave or over a double boiler.
- Put the milk and sugar into a saucepan, and remove from the heat just before it boils. Add the gelatin.
- Mix the yogurt and heavy cream in a different bowl, then add the mixture from step 2 in small batches.
- Strain the mixture through a tea strainer. Make sure you do this for a smooth finish.
- 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.
- Pour equally into pudding cups and let chill in the fridge.
- Make the cherry blossom jelly. Soak the pickled flowers in water for 30 minutes to get rid of the salt.
- Dissolve 1.5 g of gelatin in 10 g of water as in step one.
- Put the flowers, 100 g of water and granulated sugar in a saucepan, and remove from the heat just before boiling.
- Add the gelatin and then the food colouring, then place the pan in ice water to cool well.
- Pour the mixture from step 10 into the puddings from step 6, and optionally push in some opened cherry blossoms.
- Chill until hardened, and they're done.
- The pudding is smooth, with a cream-like consistency.
- I gave these as presents.
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