Step-by-Step Guide to Prepare Award-winning Cherry Blossom Mousse Cake

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Recipe of Award-winning Cherry Blossom Mousse Cake. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

In regards to cooking, it is crucial to keep in mind that everyone else started somewhere. I do not know of a single person who was born with a wooden cooking spoon and ready to go. There is a great deal of learning that must be done as a way to become prolific cook and there is definitely room for improvement. Not only do you need to start with the basics when it comes to cooking but you almost must begin again if understanding how to cook a new cuisine such as Chinese, Chinese, Thai, or Indian food.

The same holds true for lunches whenever we usually add to a can of soup or box of macaroni and cheese or some other similar product instead of putting our creative efforts into making an instant and easy yet delicious lunch. You may notice many thoughts in this report and the expectation is that these ideas won't just allow you to get off to a excellent start for ending the lunch rut most of us seem to find ourselves at at a certain point or another but and to try new things all on your own.

Together with nourishment and weight known as the culprit in numerous health and fitness problems it's impossible to ignore the importance of not eating ourselves but also of teaching our children the importance of eating healthy. One way to insure that your loved ones are actually eating healthy is always to make sure you are eating healthy and nutritious foods for them. This does not necessarily mean you cannot like the intermittent calorie splurge or even that you shouldn't. The key to cooking healthy is always learning how to control elements and understanding the value of moderation.

Many things affect the quality of taste from Cherry Blossom Mousse Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cherry Blossom Mousse Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cherry Blossom Mousse Cake is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few components. You can have Cherry Blossom Mousse Cake using 20 ingredients and 17 steps. Here is how you cook that.

I saw a pudding topped with jelly with cherry blossoms in it at a pastry shop that was so cute, so I used that as inspiration to create a mousse cake.

If you are using the type of gelatin that needs to be softened in water, use part of the water in the recipe for that step. Gelatin will not set if you let it boil, so please pay attention to the temperature when you heat it. When chilling the mousse in step 8, it tends to firm up fast once it starts to set, so pay attention. Recipe by Pu-kosan

Ingredients and spices that need to be Make ready to make Cherry Blossom Mousse Cake:

1. 1 1 1/2 cm thick slice 15cm diamater sponge cake of your choice
2. (For the cherry blossom mousse:)
3. 100 ml ※Milk
4. 75 grams ※Sakura-an (cherry blossom flavored sweet bean paste)
5. 10 grams ※Sugar (for the milk)
6. 2 tsp ※Cherry blossom flavored syrup
7. 1 ※Salt-preserved cherry leaf
8. 5 grams ※Powdered gelatin (a type that you can use without softening in water)
9. 1 dash ※Pink food coloring
10. 100 ml Heavy cream
11. 10 grams Sugar (for the cream)
12. 1 small can containing about 8 cherries Cherries in syrup (canned)
13. (For the jelly part:)
14. 50 ml The syrup from cherries in syrup
15. 100 ml Water
16. 1 tsp Lemon juice
17. 1 tbsp Sugar
18. 1 tsp Cherry blossom syrup
19. 3 grams Powdered gelatin (a type that you can use without softening in water)
20. 8 Salt-preserved cherry blossoms

Instructions to make Cherry Blossom Mousse Cake

1. Soak the salt preserved cherry leaf in water for about 30 minutes to de-salt it. Pat dry and chop finely Take out the tough stem.
2. Wave the cherry blossoms around in water to rinse off the salt, then soak in fresh water for an hour. Pat dry and cut off the stems.
3. If you have mousse film, line the mold with it. I line the bottom with kitchen parchment paper first so that I can take out the cake easily, and put the film on top of that.
4. Slice the sponge cake 1.5cm thick and line the bottom of the mold with it. Brush the sponge with lots of cherry blossom syrup (not listed in the ingredients).
5. Pat the cherries dry, cut in half and remove the pits. Line them up on top of the sponge evenly. Reserve the cherry syrup.
6. Put the ※ ingredients in a pan, and heat over a low flame until the sugar and gelatin have dissolved. Take care not to let it come to a boil. Turn the heat off once the sugar and gelatin have dissolved.
7. Put the cream in a bowl with the sugar and whip it to the soft peak stage.
8. Put the bottom of the pan from step 6 in ice water, and cool down while mixing continuously. It should thicken enough so that scraping the bottom of the pan reveals it before the mixture flows back to hide it. Don't chill it too much!
9. Add the whipped cream from step 7 to the pan from step 8 and mix well. The mixture in the photo has a special mousse setting ingredient in it so it's very thick, but with gelatin it will look more gelatinous.
10. Pour the mixture on top of the sponge slowly. Smooth out the top of the mousse neatly, hit the mold on your work surface to eliminate any air pockets, and chill until well set in the refrigerator.
11. Make the jelly. Put all the jelly ingredients in a pan, and heat over a low flame to dissolve the sugar and gelatin. Don't overheat this either!
12. Turn off the heat, and leave it to cool completely. If it's warm, when you pour it over the mousse the jelly will melt the mousse and become cloudy.
13. Pour the cooled jelly on top of the well chilled and set mousse from step 11 very slowly. Move the cherry blossoms around with a skewer so that they are evenly distributed. Put back in the refrigerator to chill and set.
14. When unmolding the cake, if you used a mold with a removable bottom, warm up the outside of the mold with a warm wrung out kitchen towel and unmold carefully.
15. The cherry blossoms are blooming beautifully in the jelly.
16. The mousse and jelly layers are so pretty from the side too.
17. I know I'm being redundant now....but a cut slice is so cute too, I specify 8 blossoms, but it's a bit hard to cut through a blossom so the one in the middle may not be needed...

While this is in no way the end all be guide to cooking fast and simple lunches it is good food for thought. The stark reality is that will get your own creative juices flowing so you are able to prepare excellent lunches for the own family without having to accomplish too horribly much heavy cooking through the process.

So that is going to wrap it up with this exceptional food How to Make Favorite Cherry Blossom Mousse Cake. Thank you very much for reading. I'm sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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