Dessert
Cherry blossom milk pudding
Silky milk pudding with yogurt and cream. Salt-pickled cherry blossoms and pink jelly are optional garnishes.
PrepPr20 minCookCk10 minTotalTot30 minServesSrv4Ca:PCa:P1:0.6
Ingredients
Pudding
- 2 gelatin sheets (or 2 1/2 tsp gelatin powder)
- 3 Tbsp hot water
- 2/3 cup whole milk
- 1/3 cup sugar
- 1/2 cup plain yogurt
- 3/4 cup heavy cream
Optional garnish
- 8 salt-pickled cherry blossoms
- 1 gelatin sheet
- 1 1/2 Tbsp hot water
- 1/2 cup water
- 2 tsp sugar
Directions
Pudding
- Soak cherry blossoms in water 30 minutes if using. Rinse and pat dry.
- Bloom pudding gelatin in 3 Tbsp hot water until dissolved.
- Warm milk and sugar in a small pan. Stir until sugar dissolves. Do not boil.
- Off heat, stir bloomed gelatin into the milk.
- Whisk yogurt and cream in a bowl. Slowly whisk in the milk mixture.
- Strain through a fine sieve. Chill in an ice bath until slightly thick, about 30 minutes.
- Pour into serving cups. Refrigerate until set, 30 to 60 minutes.
Cherry blossom jelly
- Bloom jelly gelatin in 1 1/2 Tbsp hot water.
- Warm 1/2 cup water and 2 tsp sugar. Stir in gelatin until clear.
- Pour a thin layer over set pudding. Top with a cherry blossom. Chill until the jelly sets.
Contribution
Just One CookbookNutrition Facts
Per serving (1 of 4). Does not change when you scale ingredients.
- Calories 274.95
- Total Fat 73.9g
- Saturated Fat 46.1g
- Trans Fat 0.2g
- Polyunsaturated Fat 0.2g
- Monounsaturated Fat 1.1g
- Cholesterol 280.9 mg
- Sodium 198.1 mg
- Carbohydrate 97.3g
- Sugar 97.3g
- Protein 16.8g
- Calcium 466.8 mg
- Phosphorus 281.4 mg
- Ca:P ratio 1:0.6
- Vitamin A 84.9 mcg
- B1 (Thiamin) 0.1 mg
- B2 (Riboflavin) 0.2 mg
- B3 (Niacin) 0.2 mg
- B5 (Pantothenic) 0.6 mg
- B6 0.1 mg
- Folate 1.2 mcg
- B12 0.9 mcg
- Copper 0.1 mg
- Zinc 0.7 mg
- Selenium 4.7 mcg
