Cherry Blossom Raindrop Jelly
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.
- 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
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1 cup water
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1 tsp agar agar powder
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1 tbsp sugar (adjust to taste)
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2-3 preserved cherry blossom flowers (salt-pickled sakura, rinsed and soaked in water for 30 minutes)
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Optional: a few drops of cherry blossom essence or rosewater
For Serving (Optional):
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Kuromitsu (Japanese black sugar syrup)
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Kinako (roasted soybean flour)
Instructions
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In a small saucepan, combine water, agar agar powder, and sugar. Stir well before heating.
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Bring the mixture to a gentle simmer over medium heat, stirring constantly until agar completely dissolves (about 2–3 minutes).
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Optional: Stir in a few drops of cherry blossom essence or rosewater for extra floral aroma. Remove from heat.
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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.
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Carefully pour the remaining liquid over the flowers to fully cover.
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Let cool at room temperature, then refrigerate for 1 hour or until fully set.
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Gently unmold and serve chilled. Optionally, drizzle with kuromitsu and dust with kinako for an authentic Japanese touch.
Notes
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Rinse and soak preserved sakura flowers well to remove excess salt.
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Use clear molds for the most striking visual effect.
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Best served within a few hours of chilling for optimal texture and shine.
Find it online: https://yumfoodusa.com/cherry-blossom-raindrop-jelly/