Sakura Jelly 樱花果冻

Sakura Jelly

      Ingredients:
      Bottom layer
      250ml water
      3 tbsp caster sugar
      2 tsp sakura tea powder
      1 + 1/4 tsp agar agar powder
      100ml fresh milk
      4 tsp sakura honey syrup

      Top layer
      400ml water
      1 + 1/4 tsp agar agar power
      3.5 tbsp sugar
      4 tsp honey syrup
      8 pickled sakura blossoms 

      Method:

• Rinse the pickled sakura to remove excess salt and soak for 45-60 minutes. Gently pat dry the flowers on paper towels.
• Bottom layer
• Place all the ingredients except fresh milk and sakura honey syrup in a pot and stir to boil at medium heat for 2 mins. Turn off heat. Add fresh milk and sakura honey syrup into it, and stir for another minute. Pour liquid mixture into the mould. Leave to cool and place in the fridge to chill for 15 minutes.
• Top layer
• Place all the ingredients except honey syrup in a pot and stir to boil at medium heat for 2 mins. Turn off heat. Add honey syrup into it and stir for another minute with a hand whisk.
• Take the jelly mould from the fridge, and gently scratch the jelly with a sharp knife. This will make the jellies stick together. Then pour the hot liquid on top. Gently place the sakura blossoms into the mould ( dip and gently shake the flower into the jelly liquid, so that the flower will open up nicely as shown in the picture) .
• Leave jelly to cool in room temperature and chill it in the fridge for 2 hours before serving.