Cherry Blossom Flavor Yogurt Milk Pudding

• 150 grams Milk
• 60 grams Granulated sugar
• 100 grams Plain yoghurt
• 200 grams Heavy cream
• 4 grams Gelatin
• 25 grams Water
• 10 Salted pickled sakura flowers
• 100 grams Water
• 1 dash Granulated sugar
• 1 dash Food colouring (red)
• 1 1/2 grams Gelatin
• 10 grams Water

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

milk, sugar, yoghurt, heavy cream, gelatin, water, flowers, water, sugar, gelatin, water

Taken from cookpad.com/us/recipes/144047-cherry-blossom-flavor-yogurt-milk-pudding (may not work)