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1
Prepare a small bowl, sift the powdered gelatin into the water, and let soak.
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2
Place all of the ingredients in a small pot, heat over low, dissolve the kinako soy flour and sugar while stirring with a wooden spatula.
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3
Make sure not to let it boil.
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4
Add as well and dissolve.
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5
Transfer Step 2 to a bowl, let cool, and chill so that it solidifies.
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6
This is a light combination, so you should let it chill in the fridge after it cools to make things easier.
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7
Add heavy cream in a separate bowl, and beat until it reaches the same thickness as Step 3.
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8
Pour into Step 3 in two batches.
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9
Gently stir with a rubber spatula the second time around.
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10
Pour into individual containers, chill in the fridge to solidify, and it is done.Top with you favorite topping (not listed, anything you like).
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11
I used leftover black beans from New Year's fest.
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12
You can even use sweet roasted walnuts or adzuki beans.
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13
Addendum: After it has solidified in Step 3, let sit for a while at room temperature, then stir well with a whisk, and it will turn out just like the photos.
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14
This is sakura cherry blossoms pickled in salt (the salt has been removed), and decorated with pistachio.
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15
It has a faint taste of salt.
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16
If you are using this kind of garnish, then 20g of sugar is sufficient.
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17
This is about 255 calories per person using regular milk.
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18
It has about 128 calories when using low-fat milk.
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19
Assuming you use 20g of sugar, organic heavy cream, and without toppings.
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20
Use artificial sweetener for those of you that need to cut calories even further.
