1. Add 30 grams of white sugar to the milk and heat it over water until the sugar melts
2. Add 2 slices of gelatin slices soaked in cold water in advance, and stir until melted
3. Pour the milk solution into the container separately, put it in the refrigerator for half an hour or refrigerate for 2 hours until it solidifies
4. Soak the salted cherry blossoms in clear water for about half an hour to desalinate
5. Squeeze lemon juice into 200 g of water, add sugar and separate the water until the sugar melts, add 1 slice of gelatine and stir until it melts, cool to room temperature, put a few cherry blossoms on the custard, pour the lemon juice
6. Put it in the refrigerator and freeze until solidified
