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1
Make the pudding.
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2
Fully dissolve the gelatin in water in the microwave or over a double boiler.
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3
Put the milk and sugar into a saucepan, and remove from the heat just before it boils.
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4
Add the gelatin.
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5
Mix the yogurt and heavy cream in a different bowl, then add the mixture from step 2 in small batches.
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6
Strain the mixture through a tea strainer.
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7
Make sure you do this for a smooth finish.
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8
Put the bowl in another bowl filled with ice water until the mixture has thickened.
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9
It's fine to put in the fridge for 30 minutes instead.
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10
Pour equally into pudding cups and let chill in the fridge.
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11
Make the cherry blossom jelly.
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12
Soak the pickled flowers in water for 30 minutes to get rid of the salt.
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13
Dissolve 1.5 g of gelatin in 10 g of water as in step one.
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14
Put the flowers, 100 g of water and granulated sugar in a saucepan, and remove from the heat just before boiling.
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15
Add the gelatin and then the food colouring, then place the pan in ice water to cool well.
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16
Pour the mixture from step 10 into the puddings from step 6, and optionally push in some opened cherry blossoms.
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17
Chill until hardened, and they're done.
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18
The pudding is smooth, with a cream-like consistency.
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19
I gave these as presents.
