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Hanazono Jelly

Tastemade

Hanazono Jelly - a beautiful Japanese flower garden gelatin dessert.

Recipe

Servings: Makes 1 7­inch Mold

Ingredients

  • White Wine Gelatin
  • 2/3 cup white wine
  • 1/3 cup plus 2 tablespoons water
  • 4 1/2 tablespoon granulated sugar
  • 2 teaspoons gelatin powder
  • Plus 2 tablespoons water for gelatin:
  • Yogurt Gelatin
  • 2/3 cup plain yogurt
  • 2 teaspoons gelatin powder
  • Plus 2 tablespoons water for gelatin:
  • 5 tablespoons milk
  • 3 1/2 tablespoon heavy cream
  • 3 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 cup loosely packed edible flowers
  • 8­10 blueberries
  • Handful of herbs such as mint and chervil

Let's get Cooking...

  1. Prepare two small bowls. Combine 2 teaspoons of gelatin powder with 2 tablespoons of water in each bowl. Set these two portions of gelatin mixture to the side.
  2. Put white wine in a microwave­safe bowl and heat on 600 watts for 2 minutes. Add in the granulated sugar and one portion of the gelatin, stirring until the gelatin is completely dissolved. Add 1/3 cup plus 2 tablespoons water and mix well.
  3. Combine the milk and heavy cream in a microwave­safe bowl and heat on 600 watts for 1 1/2 minutes. Stir in the other portion of gelatin and mix well making sure the gelatin is completely dissolved.
  4. In a separate bowl, combine the yogurt, honey and lemon juice. Add in the cream mixture and mix well.
  5. Pour in about 1/3 of the white wine gelatin mixture into a 7­inch ring mold. Place a layer of edible flowers into the mixture. Refrigerate until gelatin is firm. Place the blueberries and herbs into the mold. Pour in the rest of the white wine gelatin mixture and refrigerate until firm. Finally pour in the yogurt gelatin mixture into the mold and refrigerate for at least 2 hours.