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!