Monday, August 3, 2020

Hanazono Jelly

This is a beautiful dessert that I felt in love since the first time I saw it.....elegant, delicate, tasty....and easy!

It is made with wine, and I think is perfect with a sweet wine. I made it with peach juice since I have kids at home.....

Hanazono Jelly (adapted from Tastemade Japan)

  • 2/3 cup peach juice. I boiled two peaches and strained it well
  • 1/3 cup  water
  • 4 1/2 tablespoon granulated sugar
  • 6 gelatin sheets
  • Pieces of cooked peaches
  • Place the gelatine sheets in cold water. Put the peach juice (or white wine) to warm for 4 minues at medium low heat. Add the granulated sugar and the gelatin.  Add 1/3 cup of water and mix well.
  • In a mold, pour 1/2 of the peach juice gelatin. Place a layer of edible flowers into the mixture. Refrigerate until gelatin is firm. Place the pieces of peaches into the mold.

  • Yogurt Gelatin
  • 2/3 cup plain yogurt
  • 6 gelatin sheets
  • 5 tablespoons milk
  • 3 1/2 tablespoon heavy cream
  • 3 tablespoons honey
  • Vanilla essence 1/2 teaspoon.

  • Place the gelatine sheets in cold water. Put the milk and cream to warm for 3 minues at medium low heat. Add the honey, vanilla, and  the gelatin.  Add the yogurt. Place the the yogurt gelatin mix on top of the peach juice/flowers gelatine and refrigerate for at least 3 hours. ENJOY!

  • 1 comment:

    1. It looks almost too pretty to eat with those edible flowers.