Cherry Blossom Crystal Ball
1.
Soak the salted cherry blossoms in cold water for one hour, desalinate, and soak in warm water for a while, change the water several times to make it not salty and fully expand.
2.
Take 12 grams of white jelly and pour it into the boiled water.
3.
Keep stirring until it is completely dissolved. After boiling, let the jelly liquid stand for seven or eight minutes without any heat, and then pour it into the mold. This will make it smoother~
4.
After pouring the jelly in the lower part of the mold, put in the soaked cherry blossoms, and use chopsticks to adjust the cherry blossoms to a suitable position as much as possible, and place them at room temperature for about 15 minutes to solidify.
5.
While waiting for the jelly liquid to solidify, you can make dipping syrup. Take 60g of brown sugar or brown sugar, pour it into 40g of water and mix, boil it over a low fire, and keep it for five minutes, then set aside to cool.
6.
When the jelly liquid has solidified, close the lid and pour the remaining liquid into the funnel.
7.
Let stand for 1 hour at room temperature.
8.
Pour out the crystal ball carefully after forming.
9.
Add soy flour and brown sugar juice to eat. Only two of the cherry blossoms will be taken to take pictures, first eat a large droplet~
Tips:
1. Agar, gelatin, and jelly powder can be used instead of white jelly, but the finished product is a little less transparent, and white jelly is easier to buy.
2. White jelly can be condensed at room temperature, but if you use agar, gelatin, or jelly powder to replace white jelly at the beginning, you need to refrigerate.
3. If you don't put the cherry blossoms, you can cover the mold and fill it directly with the jelly liquid. If there is no small funnel, you can use a toothpick to help pour it.
4. There is no ice tray or any small cups, bowls, or bottles available at home without a spherical ice tray. Just remember that the ratio of jelly to water is about 1:25.
