Fill a bowl with water, and soak the salt-cured cherry blossoms to de-salt them, for 20 to 30 minutes. It's best to soak them for a rather long time. (See Hints.)
Very gently pat them dry with paper towels. Line them up on a heatproof dish so that they don't overlap. (See Hints.)
Microwave for 1 minute. Take them out, and poke apart the flower petals very gently so that they will open up easier.
Microwave at 500w for 90 seconds to 2 minutes. Turn the flowers over and microwave for another minute to 90 seconds. Evaporate all the moisture.
The flowers are done.
I put them on Ne-ne's delicious roll cake. Recipe ID: 345603
Here's a closeup. I dusted the flowers with powdered sugar. They have such a nice cherry blossom fragrance.
I used one as a topping on Ne-ne's Sakura Latte. This is so good too. Recipe ID: 342431.
On Takuchi's Sakura Milk. The crushed kanten jelly is so good! Recipe ID: 350064
I put them in jelly. They bloomed nicely.
Story Behind this Recipe
I thought that if the salt-cured cherry blossoms used as decoration were fluffier, that they'd look cuter, especially on western styles sweets. This recipe came to me when I was making cherry blossom salt, cherry blossom sugar and cherry blossom powder. I really recommend this on cherry blossom flavored sweets!
The reason for soaking them for a long time to de-salt them is so that they won't taste salty. Drain the blossoms verrry gently, or they won't open up nicely. Just pat them dry gently with paper towels.