Cherry Blossom Flavor Yogurt Milk Pudding

Cherry Blossom Flavor Yogurt Milk Pudding

Add yogurt to the milk pudding and cherry blossom extract to the jelly for an easy-to-eat dessert.

Ingredients: 5-6 puddings

150 g
Granulated sugar
60 g
Plain yoghurt
100 g
Heavy cream
200 g
4 g
25 g
Cherry blossom (sakura) jelly (jello):
Salted pickled sakura flowers
100 g
Granulated sugar
a little
Food colouring (red)
a little
1.5 g
10 g


1. Make the pudding. Fully dissolve the gelatin in water in the microwave or over a double boiler.
2. Put the milk and sugar into a saucepan, and remove from the heat just before it boils. Add the gelatin.
3. Mix the yogurt and heavy cream in a different bowl, then add the mixture from step 2 in small batches.
4. Strain the mixture through a tea strainer. Make sure you do this for a smooth finish.
5. Put the bowl in another bowl filled with ice water until the mixture has thickened. It's fine to put in the fridge for 30 minutes instead.
6. Pour equally into pudding cups and let chill in the fridge.
7. Make the cherry blossom jelly. Soak the pickled flowers in water for 30 minutes to get rid of the salt.
8. Dissolve 1.5 g of gelatin in 10 g of water as in step one.
9. Put the flowers, 100 g of water and granulated sugar in a saucepan, and remove from the heat just before boiling.
10. Add the gelatin and then the food colouring, then place the pan in ice water to cool well.
11. Pour the mixture from step 10 into the puddings from step 6, and optionally push in some opened cherry blossoms.
12. Chill until hardened, and they're done.
13. The pudding is smooth, with a cream-like consistency.
14. I gave these as presents.

Story Behind this Recipe

Everyone in my family loves milk pudding, but my husband and son are not so keen on having cherry blossoms in theirs, so I made these for myself. They are really tasty.