Recipes - Japanese

Japanese Jelly Flower Pots
Japanese Jelly Flower Pots


Layers of yoghurt and sake jelly, decorated with berries and edible flowers. Make these Japanese Jelly Flower Pots for a beautiful dessert. Recipe by Asian Inspirations.
Cooking Time: < 15mins
Serves:Crowd
Total time: 15mins - 30mins
Course: Dessert
Cook Method: Boil
Cuisine: Japanese









Ingredients:

Sake Jelly:

85ml sake (replace with water for non-alcoholic version)
110ml water
4½ tbsp caster sugar
2 tsp gelatin powder (bloomed in 2 tbsp cold water)

Yoghurt Jelly:

125gm vanilla flavoured yohgurt
2 tsp gelatin powder (bloomed in 2 tbsp cold water)
5 tbsp coconut milk
3 ½ tbsp thickened cream
3 tbsp maple syrup
1 tbsp lemon juice

Edible flowers
Blueberries




Steps:
  1. To make the yoghurt jelly, add thickened cream and coconut milk in a saucepan and heat until almost boiling. Remove from heat and stir in second batch of gelatin, mixing in well until completely dissolved.
  2. Mix together the yoghurt, maple syrup and lemon juice in a large bowl. Pour in the cream mixture and mix together well.
  3. Pour the yoghurt jelly mixture into your mould, filling them up halfway. Set aside in the fridge to set.
  4. To make the sake jelly, heat the sake in a saucepan until almost boiling. Remove from heat and sprinkle over caster sugar and add in one portion of the bloomed gelatin. Stir mixture until the gelatin is completely dissolved. Add in water and mix well.
  5. Pour the sake jelly mixture over the yoghurt jelly, leaving room at the top. Working quickly, press blueberries and flowers until the surface of the jelly. Place back in fridge, leaving to set for a minimum of 1 hour, depending on the size of your mould.

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Japanese Jelly Flower Pots

Japanese Jelly Flower Pots

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Layers of yoghurt and sake jelly, decorated with berries and edible flowers. Make these Japanese Jelly Flower Pots for a beautiful dessert. Recipe by Asian Inspirations.

Cooking Time: < 15mins
Serves: Crowd
Total time: 15mins - 30mins
Marination/Stand time : Overnight
Course: Dessert
Cook Method: Boil
Cuisine: Japanese
Ingredients

Sake Jelly:

85ml sake (replace with water for non-alcoholic version)
110ml water
4½ tbsp caster sugar
2 tsp gelatin powder (bloomed in 2 tbsp cold water)

Yoghurt Jelly:

125gm vanilla flavoured yohgurt
2 tsp gelatin powder (bloomed in 2 tbsp cold water)
5 tbsp coconut milk
3 ½ tbsp thickened cream
3 tbsp maple syrup
1 tbsp lemon juice

Edible flowers
Blueberries

Instructions
  1. To make the yoghurt jelly, add thickened cream and coconut milk in a saucepan and heat until almost boiling. Remove from heat and stir in second batch of gelatin, mixing in well until completely dissolved.
  2. Mix together the yoghurt, maple syrup and lemon juice in a large bowl. Pour in the cream mixture and mix together well.
  3. Pour the yoghurt jelly mixture into your mould, filling them up halfway. Set aside in the fridge to set.
  4. To make the sake jelly, heat the sake in a saucepan until almost boiling. Remove from heat and sprinkle over caster sugar and add in one portion of the bloomed gelatin. Stir mixture until the gelatin is completely dissolved. Add in water and mix well.
  5. Pour the sake jelly mixture over the yoghurt jelly, leaving room at the top. Working quickly, press blueberries and flowers until the surface of the jelly. Place back in fridge, leaving to set for a minimum of 1 hour, depending on the size of your mould.

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