Strawberry Sakura Gelatin Delights
99 Ranch MarketStrawberry Sakura Gelatin Delights
Ingredients
For the Strawberry Layer
- 1 1/2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 1/2 cups water
- 2 tablespoons unflavored gelatin powder
- 1 teaspoon lemon juice
For the Sakura Milk Layer
- 1 1/2 cups whole milk
- 1/4 cup granulated sugar
- 1 1/2 tablespoons unflavored gelatin powder
- 1/2 teaspoon sakura powder
- 1/2 teaspoon vanilla extract
- 1 drop red food coloring, optional, for color
For Garnish
- 4 fresh mint leaves
- 4 edible sakura blossoms, preserved, rinsed and patted dry
Instructions
- 1
Prepare the strawberry puree: In a small saucepan, combine the sliced strawberries, 1/4 cup granulated sugar, and 1/4 cup of the water. Bring to a simmer over medium heat, stirring occasionally, until the strawberries soften, about 5-7 minutes. Remove from heat and mash with a fork or potato masher until mostly smooth. Strain the puree through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. You should have about 1 cup of strawberry puree.
⏱️ 10 min
- 2
Bloom the gelatin for the strawberry layer: In a separate small bowl, sprinkle 2 tablespoons of unflavored gelatin powder over 1/2 cup of cold water. Let it sit for 5 minutes to bloom.
⏱️ 5 min
- 3
Make the strawberry gelatin: Heat the remaining 3/4 cup of water in a small saucepan until hot but not boiling. Add the bloomed gelatin mixture and stir until completely dissolved. Remove from heat and stir in the strawberry puree and lemon juice. Mix well.
⏱️ 5 min
- 4
Assemble the first layer: Divide the strawberry gelatin mixture evenly among four 6-ounce dessert cups or small glasses. Place a few fresh strawberry slices (from the remaining 1 cup of sliced strawberries) into each cup, arranging them decoratively. Refrigerate for at least 1 hour, or until set.
⏱️ 60 min
- 5
Prepare the sakura milk layer: In a small saucepan, combine the whole milk and 1/4 cup granulated sugar. Heat over medium-low heat, stirring constantly, until the sugar is dissolved and the milk is warm (do not boil). Remove from heat.
⏱️ 5 min
- 6
Bloom the gelatin for the sakura milk layer: In a separate small bowl, sprinkle 1 1/2 tablespoons of unflavored gelatin powder over 1/4 cup of cold water. Let it sit for 5 minutes to bloom.
⏱️ 5 min
- 7
Combine sakura milk gelatin: Add the bloomed gelatin to the warm milk mixture and stir until completely dissolved. Stir in the sakura powder, vanilla extract, and optional red food coloring until well combined and the desired pink hue is achieved.
⏱️ 5 min
- 8
Assemble the second layer: Once the strawberry layer is firm, carefully pour the sakura milk mixture over the set strawberry layer in each cup. Refrigerate for at least 3-4 hours, or preferably overnight, until completely set.
⏱️ 180 min
- 9
Garnish and serve: Before serving, garnish each Strawberry Sakura Gelatin Delight with a fresh mint leaf and an edible sakura blossom.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
99 Ranch MarketStrawberry Sakura Gelatin Delights
Ingredients
For the Strawberry Layer
- 1 1/2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 1/2 cups water
- 2 tablespoons unflavored gelatin powder
- 1 teaspoon lemon juice
For the Sakura Milk Layer
- 1 1/2 cups whole milk
- 1/4 cup granulated sugar
- 1 1/2 tablespoons unflavored gelatin powder
- 1/2 teaspoon sakura powder
- 1/2 teaspoon vanilla extract
- 1 drop red food coloring, optional, for color
For Garnish
- 4 fresh mint leaves
- 4 edible sakura blossoms, preserved, rinsed and patted dry
Instructions
- 1
Prepare the strawberry puree: In a small saucepan, combine the sliced strawberries, 1/4 cup granulated sugar, and 1/4 cup of the water. Bring to a simmer over medium heat, stirring occasionally, until the strawberries soften, about 5-7 minutes. Remove from heat and mash with a fork or potato masher until mostly smooth. Strain the puree through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. You should have about 1 cup of strawberry puree.
⏱️ 10 min - 2
Bloom the gelatin for the strawberry layer: In a separate small bowl, sprinkle 2 tablespoons of unflavored gelatin powder over 1/2 cup of cold water. Let it sit for 5 minutes to bloom.
⏱️ 5 min - 3
Make the strawberry gelatin: Heat the remaining 3/4 cup of water in a small saucepan until hot but not boiling. Add the bloomed gelatin mixture and stir until completely dissolved. Remove from heat and stir in the strawberry puree and lemon juice. Mix well.
⏱️ 5 min - 4
Assemble the first layer: Divide the strawberry gelatin mixture evenly among four 6-ounce dessert cups or small glasses. Place a few fresh strawberry slices (from the remaining 1 cup of sliced strawberries) into each cup, arranging them decoratively. Refrigerate for at least 1 hour, or until set.
⏱️ 60 min - 5
Prepare the sakura milk layer: In a small saucepan, combine the whole milk and 1/4 cup granulated sugar. Heat over medium-low heat, stirring constantly, until the sugar is dissolved and the milk is warm (do not boil). Remove from heat.
⏱️ 5 min - 6
Bloom the gelatin for the sakura milk layer: In a separate small bowl, sprinkle 1 1/2 tablespoons of unflavored gelatin powder over 1/4 cup of cold water. Let it sit for 5 minutes to bloom.
⏱️ 5 min - 7
Combine sakura milk gelatin: Add the bloomed gelatin to the warm milk mixture and stir until completely dissolved. Stir in the sakura powder, vanilla extract, and optional red food coloring until well combined and the desired pink hue is achieved.
⏱️ 5 min - 8
Assemble the second layer: Once the strawberry layer is firm, carefully pour the sakura milk mixture over the set strawberry layer in each cup. Refrigerate for at least 3-4 hours, or preferably overnight, until completely set.
⏱️ 180 min - 9
Garnish and serve: Before serving, garnish each Strawberry Sakura Gelatin Delight with a fresh mint leaf and an edible sakura blossom.
⏱️ 5 min