Finished dish photo of Romantic Sakura Mousse

Romantic Sakura Mousse

Salted cherry blossoms preserve the steps of spring! During the romantic flower season, enjoy the blossoms, go for a hike, and savor a bite of Sakura mousse—full of spring vibes, isn’t it delightful? This mousse cake is made with salted cherry blossoms! Salted cherry blossoms originate from Japan, and using them for desserts is indeed a pleasure—it's the taste of spring preserved! Haha~~ o(∩_∩)o Apart from admiring it, why not try making it yourself? Love in spring, enjoy the fragrance of flowers~~~

Ingredients

Salted cherry blossoms11-13 flowers
Heavy cream300g
Fine sugar60g
Milk200g
Egg yolks2 pieces
Gelatin sheets3 sheets
Milk50g
White rum1/2 tablespoon
White clear fruit glaze80g
Warm water400g
Gelatin powder20g

Steps

1

Soak the salted cherry blossoms in cold water beforehand

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2

Add the egg yolks to 200g of milk, cook over low heat into a custard, and cool to 25°C for later use

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3

Soften the gelatin sheets in cold water, then add to 50g of milk and melt into gelatin liquid over a water bath

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4

After the custard has cooled, add the melted gelatin liquid and half a tablespoon of white rum, stirring evenly

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5

Whip the heavy cream with sugar until 70% whipped, forming soft peaks with visible lines

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6

Mix the whipped cream with the custard mixture from step 4 to create mousse batter

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7

Cut a sponge cake into two layers, one matching the size of the mold, and place it at the bottom of the mold

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8

Cut the other layer into a slightly smaller size than the mold circumference and set aside

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9

Pour half of the mousse batter into the mold over the sponge cake layer

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10

Place the second piece of cake on top

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11

Pour the rest of the mousse batter on top, smooth the surface, and refrigerate for 20 minutes

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12

Prepare the glaze: dissolve gelatin powder in warm water, heat over a water bath until fully melted

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13

Add the clear fruit glaze little by little into the gelatin liquid, stirring continuously until fully mixed

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14

Retrieve the mousse, pour a portion of glaze onto the surface, and refrigerate again for 5-10 minutes

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15

Finally, take out the mousse again, arrange the soaked cherry blossoms as desired on the surface, pour the remaining glaze over, and neatly adjust the blossoms' arrangement

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16

Refrigerate overnight and enjoy freshly sliced pieces

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17

Cut slices of the mousse

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Cooking Tips

Notes: 1. Cherry blossoms need to be soaked in cold boiled water 1-2 hours in advance. 2. If there’s no rum at home, you can replace it with other baking liquors, such as brandy or coffee liquor…. 3. Heavy cream doesn’t need to be fully whipped—70% whipped is sufficient, visible as lines forming on its surface. 4. Use sponge cake for this recipe, not chiffon cake. Chiffon is too light and airy—it will float in the mousse and won’t act as a stabilizer. 5. For the mirror glaze, choose any color or flavor that you like. 6. When de-molding the mousse, you can use a warm towel to heat the sides of the mold or use a hairdryer. Because the surface has a glaze, it may help to use a de-molding knife to gently go around the edges, then push the base upward carefully. 7. To slice the mousse, first soak the knife in hot water—it will make cutting neat and smooth slices easier.