Favoreats
Favoreats LLC
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INGREDIENTS
1 serving
pickled sakura flowers
1 serving
single sakura blossoms in clear jelly on a base of chocolate mousse
1 serving
sakura jelly
1 serving
rinse and soak in warm water
150 mls
water from soaking the sakura
1/2 t
konyakku powder
1 pinch
citric acid
1 tsp
caster sugar
1
mix the konyakku powder
2
put the water into a pot and sprinkle the konyakku mixture over the water
1/2 tsp
gelatine powder
30 mls
cherry liquid
5
cherries
2 tsps
caster sugar
70 mls
dairy whipping cream
1
mix the gelatine powder
2
arrange the cherries on the clear layer
3
whip the cream until stiff
1/2 t
gelatine powder
50 mls
water
50 gs
chocolate melts
70 mls
dairy whipping cream
1
mix the gelatine powder
2
whip the cream until stiff
1 serving
again
2
to 3 sakura