Cherry Blossom & Strawberry Hanami Jello

• 10 Strawberries
• 200 ml Soy milk (or milk)
• 3 tbsp Sugar
• 5 grams Gelatin
• 2 tbsp Water
• 6 Salt-preserved cherry blossom petals
• 300 ml Water
• 1 dash Red food colouring
• 20 grams Sugar
• 5 grams Gelatin powder
• 2 tbsp Water
• 6 Salt-preserved cherry blossom petals
• 1 tsp Sugar
• 3 tbsp Water

1. Make the strawberry pudding by dissolving the gelatin in water.
2. Mash the strawberries and mix with the sugar.
3. Then, add the mixture to a saucepan along with the soy milk, turn on the heat and mix well.
4. Add the dissolved gelatin to the pot and mix until the mixture starts to bubble, then turn off the heat.
5. Pour the pudding into cups and leave to chill in the refrigerator.
6. Make the cherry blossom jello by rinsing the salt-pickled cherry blossom petals and leave to soak in lukewarm water for 1 hour to remove the salt.
7. Then, carefully separate the petals while they are still soaking.
8. Dissolve the gelatin in water.
9. Drain the cherry blossom petals and add them to a saucepan along with the water, sugar, and food coloring.
10. Mix together over a low heat, add the dissolved gelatin and mix until fully incorporated.
11. Ensure that the pudding is completely set, then pour the cherry blossom jello on top.
12. Leave to set in the refrigerator.
13. To decorate, rinse some more cherry blossom petals and leave to soak in a mixture of sugar and water before arranging them on top of the jell.

strawberries, milk, sugar, gelatin, water, salt, water, red food colouring, sugar, gelatin powder, water, salt, sugar, water

Taken from cookpad.com/us/recipes/151423-cherry-blossom-strawberry-hanami-jello (may not work)