Cherry Blossom Raindrop Jelly

Cherry Blossom Raindrop Jelly is a stunning Japanese-inspired dessert that captures the fleeting beauty of spring in a light, delicate form. Made with crystal-clear agar agar and adorned with preserved sakura blossoms, this ethereal jelly is subtly floral, gently sweet, and visually enchanting. It’s the perfect seasonal treat for those who appreciate minimalist desserts with refined elegance.

Why You’ll Love This Recipe

• Visually captivating with suspended cherry blossoms
• Naturally vegan and gluten-free
• Light and low-calorie, ideal for a guilt-free dessert
• Simple ingredients with a sophisticated presentation
• Inspired by traditional Japanese wagashi
• Customizable with essence or floral notes
• A perfect treat for spring, Hanami picnics, or elegant tea ceremonies
• Refreshing and served chilled
• Quick to prepare with minimal effort
• Pairs beautifully with traditional toppings like kuromitsu and kinako

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

water
agar agar powder
sugar
preserved cherry blossom flowers (salt-pickled sakura, rinsed and soaked)
optional: cherry blossom essence or rosewater

For serving (optional):
kuromitsu (Japanese black sugar syrup)
kinako (roasted soybean flour)

directions

1. In a small saucepan, combine the water, agar agar powder, and sugar. Stir thoroughly before applying heat to ensure even dissolution.
2. Bring the mixture to a gentle simmer over medium heat, stirring constantly. Continue cooking for 2–3 minutes until the agar is completely dissolved.
3. If desired, add a few drops of cherry blossom essence or rosewater for enhanced floral aroma. Remove from heat.
4. Pour a small amount of the mixture into your mold (round or dome-shaped molds work well).
5. Carefully place one soaked cherry blossom flower in the center of each mold.
6. Gently pour in the remaining liquid until the flower is fully submerged.
7. Let the jelly cool at room temperature, then refrigerate for at least 1 hour until fully set.
8. Unmold the jelly gently and serve chilled.
9. Optionally, drizzle with kuromitsu and sprinkle with kinako for a traditional Japanese flavor contrast.

Servings and timing

Servings: 2–3 raindrop jellies
Prep time: 10 minutes
Chill time: 1 hour
Total time: 1 hour 10 minutes
Calories: Approximately 20 kcal per serving

Variations

• Floral Infusion: Infuse the water with a few dried rose petals or jasmine before adding agar for a different floral note.
• Fruit Center: Replace the cherry blossom with a small edible flower or a cube of fruit such as peach or lychee.
• Sweetened Base: Use a flavored water or light fruit juice (like white grape) for added sweetness and complexity.
• Mini Versions: Use smaller molds for bite-sized raindrops, ideal for tasting platters.
• Color Tint: Add a drop of natural food coloring for a subtle pink or lavender hue.
• Layered Jelly: Create layers by letting part of the jelly set before adding the rest with the flower for a floating effect.
• Matcha Pairing: Serve alongside matcha sweets or drizzle a bit of matcha syrup instead of kuromitsu.
• Coconut Twist: Mix a small amount of coconut milk for a creamy, opaque finish.
• Seasonal Fruit Sauce: Serve with a berry or citrus sauce instead of kuromitsu for a modern touch.
• Edible Glitter: For special occasions, add a touch of edible glitter for sparkle.

storage/reheating

Store the jellies in the refrigerator in a covered container for up to 2 days. Do not freeze, as agar jelly does not thaw well and may lose its texture. Reheating is not applicable—these jellies should be served chilled.

FAQs

What is raindrop jelly made from?

Raindrop jelly is made using water, agar agar powder, and a small amount of sugar. In this version, it also includes preserved cherry blossoms for decoration and light floral flavor.

Are preserved cherry blossoms edible?

Yes, preserved sakura blossoms are edible. They are usually salt-pickled and must be soaked in water before use to reduce saltiness and restore their delicate texture.

Where can I find preserved sakura?

Preserved sakura blossoms can be found in Japanese specialty stores or online, especially during the spring season.

Can I use gelatin instead of agar agar?

Agar agar is recommended for its clear, firm set and vegan properties. Gelatin may work but will result in a different texture and is not suitable for plant-based diets.

Is this dessert very sweet?

No, it’s subtly sweet. The jelly is lightly flavored, and traditional toppings like kuromitsu and kinako provide additional sweetness and complexity.

What molds are best for raindrop jelly?

Round molds or shallow dome molds work best to replicate the traditional raindrop shape. Silicone molds make unmolding easier.

How long does raindrop jelly take to set?

It sets in about 1 hour in the refrigerator. For best results, let it chill until firm but still glossy and delicate.

Can I make it in advance?

Yes, the jellies can be made a day in advance and stored in the fridge. Add toppings just before serving.

Why is my jelly not clear?

Cloudiness may result from undissolved agar or overcooking. Make sure the agar is fully dissolved and do not boil vigorously.

Is this dessert healthy?

Yes, it is low in calories and contains no fat. It is also naturally vegan and gluten-free, making it a light and healthy treat.

Conclusion

Cherry Blossom Raindrop Jelly is a breathtakingly delicate dessert that offers both visual beauty and a subtle sensory experience. Inspired by Japanese elegance and seasonal harmony, it’s perfect for springtime gatherings or simply savoring the beauty of fleeting moments. With its crystal-clear form and gentle flavor, it’s more than just a dessert—it’s a celebration of nature and refinement.

Cherry Blossom Raindrop Jelly

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Experience the elegance of spring with this Cherry Blossom Raindrop Jelly—a stunning Japanese-inspired dessert made with crystal-clear agar jelly and a preserved sakura flower suspended in its heart. Lightly sweetened and subtly floral, this delicate jelly captures the beauty of cherry blossoms in edible form. Serve it with traditional kuromitsu syrup and kinako flour for a classic wagashi presentation.

• Author: Asma
• Prep Time: 10 minutes
• Chill Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: 2–3 raindrop jellies
• Category: Dessert
• Method: Chilled / Molded
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

• 1 cup water

• 1 tsp agar agar powder

• 1 tbsp sugar (adjust to taste)

• 2-3 preserved cherry blossom flowers (salt-pickled sakura, rinsed and soaked in water for 30 minutes)

• Optional: a few drops of cherry blossom essence or rosewater

For Serving (Optional):

• Kuromitsu (Japanese black sugar syrup)

• Kinako (roasted soybean flour)

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Instructions

1. In a small saucepan, combine water, agar agar powder, and sugar. Stir well before heating.

2. Bring the mixture to a gentle simmer over medium heat, stirring constantly until agar completely dissolves (about 2–3 minutes).

3. Optional: Stir in a few drops of cherry blossom essence or rosewater for extra floral aroma. Remove from heat.

4. Pour a small amount of jelly mixture into round or dome-shaped molds. Place one soaked cherry blossom flower in the center of each mold.

5. Carefully pour the remaining liquid over the flowers to fully cover.

6. Let cool at room temperature, then refrigerate for 1 hour or until fully set.

7. Gently unmold and serve chilled. Optionally, drizzle with kuromitsu and dust with kinako for an authentic Japanese touch.

Notes

• Rinse and soak preserved sakura flowers well to remove excess salt.

• Use clear molds for the most striking visual effect.

• Best served within a few hours of chilling for optimal texture and shine.