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1
Note: If you mix gelatin with milk, the milk will split into 2 layers.
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In this recipe I have a way to avoid that.
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Preparation: Rinse the salt-preserved cherry blossoms gently in water to remove the surface salt.
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Put the rinsed cherry blossoms in the milk with the sugar, and leave to soak for a while (at least an hour, up to overnight).
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5
Green layer: Combine the milk, matcha and sugar.
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Put half in a bowl over ice water.
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Add the gelatin to the remaining half of the milk mixture, and heat in a pan while mixing to dissolve the gelatin.
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8
Add this to the chilled mixture and keep on mixing continuously until the whole mixture had cooled.
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When the pudding mixture has become cold and started to thicken, you can stop mixing.
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10
Pour it immediately into chilled glasses, and refrigerate until set.
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White layer: Put the white pudding ingredients in a pan and mix until everything is dissolved.
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Pour into the glasses from Step 5 and refrigerate until set.
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Pink layer: Add food coloring to the cherry blossom infusion from Step 2, and mix in a blender.
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Be sure not to add too much food coloring.
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Divide the mixture into 2 portions.
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Chill one portion in a bowl over ice water.
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Add the gelatin to the remaining portion of pudding mixture, and heat in a pan while stirring until the gelatin is dissolved.
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Add this to the chilled portion of pudding mixture, and keep on mixing continuously until it has completely cooled down.
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When the pudding mixture has become cold and started to thicken, you can stop mixing.
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Pour the pudding mixture immediately into the chilled glasses (on top of the white pudding layer), and refrigerate until set.
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21
Optionally top the pudding with some reserved de-salted cherry blossoms before refrigerating.
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22
Just a tiny bit of food coloring is needed to add color, so be sure to add it little by little.
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23
The color will deepen when the pudding mixture is heated, so keep the color on the light side when mixing it in.
