Cherry Blossom Milk Pudding with Salt-Pickled Cherry Blossom Jelly Recipe

Introduction

Cherry Blossom Milk Pudding is a delicate and creamy Japanese dessert featuring a silky milk pudding base topped with a fragrant cherry blossom jelly. Its subtle floral notes and smooth texture make it a refreshing treat perfect for spring or special occasions.

Ingredients

• 2 gelatin sheets (5 g) for the milk pudding
• 3 tablespoons hot water
• ⅔ cup whole milk
• ⅓ cup sugar
• ½ cup plain yogurt (lowfat recommended)
• ¾ cup heavy (whipping) cream
• 8 salt-pickled cherry blossoms
• 1 gelatin sheet (2.5 g) for the jelly
• 1½ tablespoons hot water
• ½ cup water
• 2 teaspoons sugar
• Red food coloring (optional)

Instructions

1. Step 1: Soak the 8 salt-pickled cherry blossoms in water for at least 30 minutes to remove excess saltiness, then gently squeeze out the water.
2. Step 2: Cut 2 gelatin sheets into thin strips. Dissolve them in 3 tablespoons of hot water, stirring well. If not fully dissolved, microwave for 30 seconds and stir again.
3. Step 3: Heat ⅔ cup whole milk and ⅓ cup sugar in a saucepan over medium heat, stirring until sugar dissolves. Remove from heat just before boiling and add dissolved gelatin. Stir well and set aside.
4. Step 4: In a bowl, mix ½ cup plain yogurt with ¾ cup heavy cream until combined. Slowly add the warm milk mixture while stirring continuously.
5. Step 5: Strain the combined mixture through a fine-mesh sieve for a smooth texture. Place the bowl in an ice bath to cool until the mixture thickens and becomes syrupy, about 30 minutes.
6. Step 6: Pour the thickened milk pudding mixture into individual serving cups. Refrigerate for 30–60 minutes until set.
7. Step 7: For the cherry blossom jelly, cut 1 gelatin sheet into thin strips and dissolve in 1½ tablespoons hot water. Heat ½ cup water and 2 teaspoons sugar in a saucepan until sugar dissolves. Turn off heat and add soaked cherry blossoms and dissolved gelatin.
8. Step 8: Add a drop or two of red food coloring for a light pink hue, mixing gently for even color. Place the saucepan in an ice bath and cool until the mixture thickens slightly.
9. Step 9: Gently place the cherry blossoms on top of the set milk pudding. Pour the thickened jelly mixture over the blossoms to cover them completely.
10. Step 10: Refrigerate the assembled pudding until the jelly layer sets, about 1 hour. Garnish with mint leaves and serve chilled.

Tips & Variations

• Use low-fat yogurt for a lighter pudding or full-fat for a richer texture.
• If you cannot find salt-pickled cherry blossoms, edible sakura petals or a small amount of cherry blossom syrup can be a substitute.
• Add a few drops of rose or cherry blossom extract to the milk pudding for extra floral aroma.
• To speed up setting, use an ice bath as described and chill thoroughly in the refrigerator.

Storage

Store the pudding covered in the refrigerator for up to 2 days. The texture is best fresh but will keep well chilled. Reheat is not recommended as it will affect the gelatin set. Enjoy it cold for the best flavor and consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use agar agar instead of gelatin?

Agar agar can be used as a vegetarian alternative, but the texture will be firmer and less creamy. Follow package instructions for agar to liquid ratios, and adjust chilling time accordingly.

Where can I buy salt-pickled cherry blossoms?

Salt-pickled cherry blossoms are available from Japanese specialty stores and online retailers that ship internationally. Look for sakura-zuke or pickled cherry blossoms.

Cherry Blossom Milk Pudding with Salt-Pickled Cherry Blossom Jelly Recipe

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4.6 from 81 reviews

This elegant Cherry Blossom Milk Pudding is a delicate Japanese dessert featuring a silky milk pudding base topped with a soft cherry blossom jelly layer. The pudding combines creamy yogurt and whipping cream for a light yet rich texture, while the cherry blossom jelly adds a subtle floral flavor and beautiful pink color. Perfectly chilled and garnished with mint leaves, this recipe showcases a unique and visually stunning treat inspired by traditional sakura flavors.

• Author: Maya
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Japanese
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Milk Pudding

• 2 gelatin sheets (5 g)
• 3 Tbsp hot water
• ⅔ cup whole milk
• ⅓ cup sugar
• ½ cup plain yogurt (lowfat)
• ¾ cup heavy (whipping) cream

Cherry Blossom Jelly/Jello

• 8 salt-pickled cherry blossoms
• 1 gelatin sheet (2.5 g)
• 1½ Tbsp hot water
• ½ cup water
• 2 tsp sugar
• Red food coloring (optional)

Instructions

1. Soak Cherry Blossoms: Place 8 salt-pickled cherry blossoms in a small bowl and cover with water. Soak for at least 30 minutes to remove excess salt.
2. Dissolve Gelatin for Pudding: Cut 2 gelatin sheets into strips, place in a small bowl, add 3 Tbsp hot water, and stir until dissolved. Microwave for 30 seconds if necessary.
3. Heat Milk and Sugar: In a saucepan, heat ⅔ cup whole milk and ⅓ cup sugar over medium heat, stirring continuously until sugar dissolves. Turn off heat just before boiling and add dissolved gelatin, mixing well.
4. Combine Yogurt and Cream: In a bowl, mix ½ cup plain yogurt and ¾ cup heavy cream until combined.
5. Mix Milk and Yogurt Mixtures: Slowly add the warm milk-gelatin mixture into the yogurt-cream mixture while stirring to combine homogeneously.
6. Strain for Smoothness: Pass the mixture through a fine-mesh sieve to achieve a silky texture.
7. Chill Mixture in Ice Bath: Place the bowl in an iced water bath until the mixture thickens and becomes syrupy, about 30 minutes.
8. Set Pudding: Pour the thickened mixture into serving cups and refrigerate for 30–60 minutes until fully set.
9. Dissolve Gelatin for Jelly: Cut 1 gelatin sheet into strips, add to 1½ Tbsp hot water, and stir until dissolved. Microwave for 20 seconds if needed.
10. Prepare Cherry Blossom Jelly: Heat ½ cup water and 2 tsp sugar in a small saucepan over medium heat, whisking until sugar dissolves. Add drained cherry blossoms, turn off heat, then stir in dissolved gelatin and a tiny amount of red food coloring for a subtle pink hue.
11. Cool Jelly Mixture: Place the saucepan in an ice bath and let the jelly mixture cool and thicken until syrupy.
12. Assemble Dessert: When jelly is slightly thickened, gently place cherry blossoms atop the set milk pudding. Pour the jelly mixture over the blossoms to cover them completely, optionally scooping the flowers with the liquid to create a bloomed effect.
13. Final Setting and Garnish: Refrigerate assembled cups for about 1 hour until the jelly layer sets. Garnish with mint leaves and serve chilled.

Notes

• Use salt-pickled cherry blossoms for authentic floral flavor; soak well to remove saltiness.
• Do not let the milk mixture boil to prevent curdling.
• Straining the pudding mixture ensures a smooth, silky texture.
• Adjust red food coloring carefully to achieve desired pink shade.
• The dessert requires at least 1 hour of chilling time in total before serving.
• Serve chilled for best texture and flavor.

Keywords: Cherry Blossom Milk Pudding, Sakura Dessert, Japanese Dessert, Milk Pudding, Floral Jelly, Spring Dessert