Tanabata Festival Jelly

I made a cold jelly that's perfect for the Tanabata Festival. It has a nice umeshu flavor to it!


10 g
Boiling water
195 ml
40 ml
75 ml (divided into 15 ml and 60 ml)
Gold dust
as needed
Food colouring (blue)
as needed
Star-shaped sprinkles
as needed
Yellow peach in syrup


1. These are the ingredients.
2. Dissolve 2.5 g of gelatin in 35 ml of hot water, and add 15 ml of syrup and the umeshu (plum wine). Mix together, then add the food colouring to make a dark blue colour, and pour into the mould.
3. Chill in the fridge.
4. Get 1/2 of a peach, and cut it into a moon shape using a circle cookie cutter. Adjust the thickness with a kitchen knife.
5. Remove the cooled jelly from the fridge, and decorate it with the moon and star-shaped sprinkles. Make the Milky Way in the center with the gold dust.
6. Dissolve 2.5 g of gelatin in 20 ml of hot water. Add 1 tablespoon of the 60 ml of syrup that you previously measured, and mix.
7. Using a spoon, gently pour some over the gelatin base (coat the gold dust and star-shaped sugar decorations so that they won't float).
8. Chill it in the fridge until the surface is completely set.
9. Dissolve the remaining 5 g of gelatin in 140 ml of hot water, add all of the remaining syrup and mix well.
10. Once the jelly has set, add the mixture little by little with a spoon, then slowly pour it in so that the decorations do not float off.
11. Chill in the fridge for 1-2 hours, and it's complete.
12. It looks like this from the side.
13. Check out the step-by-step video by “decocookie” here:

Story Behind this Recipe

I wanted to make a jelly that would go well with the Tanabata Festival.