These lightly sweet jiggly desserts topped with brown sugar syrup and soybean powder define food as art.
4 salted cherry blossoms
1/2 tablespoon agar
1/2 tablespoon granulated sugar
1 cup mineral water
Brown sugar syrup
Soy bean powder
Place salted cherry blossoms in a mold.
In a small bowl, add sugar and agar and mix well.
In a small sauce pot over low heat, add water followed by sugar and agar mixture. Stir to combine and increase heat to medium. Bring to a boil, continuing to stir for a couple minutes. Remove from heat and place pot in a bowl of ice to cool mixture down.
Pour into the molds, and place in refrigerator until hardened.
Top with brown sugar syrup and soybean powder to serve.
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