Hey everyone, welcome to our recipe page, looking for the perfect Cherry Blossom Mousse Cake recipe? look no further! We provide you only the perfect Cherry Blossom Mousse Cake recipe here. We also have wide variety of recipes to try.

Cherry Blossom Mousse Cake
Cherry Blossom Mousse Cake

Before you jump to Cherry Blossom Mousse Cake recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

Healthy eating is nowadays a good deal more popular than in the past and rightfully so. The overall economy is affected by the number of people who suffer from diseases such as hypertension, which is directly related to poor eating habits. There are more and more efforts to try to get people to follow a healthier lifestyle and yet it is also easier than ever to rely on fast, convenient food that is not good for our health. Most people typically believe that healthy diets demand a lot of work and will significantly change how they live and eat. In reality, though, just making some small changes can positively impact day-to-day eating habits.

Initially, you will need to be very careful when you are shopping for food that you don’t automatically put things in your basket that you don’t want to eat. For instance, did you ever think to check how much sugar and salt are in your favorite cereal? A good healthy alternative can be porridge oats which have been found to be great for your heart and can give you good sustainable energy each day. Mix in fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can become a normal part of your new healthy diet.

Hence, it should be somewhat obvious that it’s not hard to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to cherry blossom mousse cake recipe. You can have cherry blossom mousse cake using 20 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to cook Cherry Blossom Mousse Cake:
  1. Use 1 1 1/2 cm thick slice 15cm diamater sponge cake of your choice
  2. Use (For the cherry blossom mousse:)
  3. Take 100 ml ※Milk
  4. Prepare 75 grams ※Sakura-an (cherry blossom flavored sweet bean paste)
  5. You need 10 grams ※Sugar (for the milk)
  6. Provide 2 tsp ※Cherry blossom flavored syrup
  7. Provide 1 ※Salt-preserved cherry leaf
  8. Take 5 grams ※Powdered gelatin (a type that you can use without softening in water)
  9. You need 1 dash ※Pink food coloring
  10. Take 100 ml Heavy cream
  11. Use 10 grams Sugar (for the cream)
  12. Prepare 1 small can containing about 8 cherries Cherries in syrup (canned)
  13. Provide (For the jelly part:)
  14. Provide 50 ml The syrup from cherries in syrup
  15. Get 100 ml Water
  16. Provide 1 tsp Lemon juice
  17. You need 1 tbsp Sugar
  18. Provide 1 tsp Cherry blossom syrup
  19. Take 3 grams Powdered gelatin (a type that you can use without softening in water)
  20. You need 8 Salt-preserved cherry blossoms
Instructions to make Cherry Blossom Mousse Cake:
  1. Soak the salt preserved cherry leaf in water for about 30 minutes to de-salt it. Pat dry and chop finely Take out the tough stem.
  2. Wave the cherry blossoms around in water to rinse off the salt, then soak in fresh water for an hour. Pat dry and cut off the stems.
  3. If you have mousse film, line the mold with it. I line the bottom with kitchen parchment paper first so that I can take out the cake easily, and put the film on top of that.
  4. Slice the sponge cake 1.5cm thick and line the bottom of the mold with it. Brush the sponge with lots of cherry blossom syrup (not listed in the ingredients).
  5. Pat the cherries dry, cut in half and remove the pits. Line them up on top of the sponge evenly. Reserve the cherry syrup.
  6. Put the ※ ingredients in a pan, and heat over a low flame until the sugar and gelatin have dissolved. Take care not to let it come to a boil. Turn the heat off once the sugar and gelatin have dissolved.
  7. Put the cream in a bowl with the sugar and whip it to the soft peak stage.
  8. Put the bottom of the pan from step 6 in ice water, and cool down while mixing continuously. It should thicken enough so that scraping the bottom of the pan reveals it before the mixture flows back to hide it. Don't chill it too much!
  9. Add the whipped cream from step 7 to the pan from step 8 and mix well. The mixture in the photo has a special mousse setting ingredient in it so it's very thick, but with gelatin it will look more gelatinous.
  10. Pour the mixture on top of the sponge slowly. Smooth out the top of the mousse neatly, hit the mold on your work surface to eliminate any air pockets, and chill until well set in the refrigerator.
  11. Make the jelly. Put all the jelly ingredients in a pan, and heat over a low flame to dissolve the sugar and gelatin. Don't overheat this either!
  12. Turn off the heat, and leave it to cool completely. If it's warm, when you pour it over the mousse the jelly will melt the mousse and become cloudy.
  13. Pour the cooled jelly on top of the well chilled and set mousse from step 11 very slowly. Move the cherry blossoms around with a skewer so that they are evenly distributed. Put back in the refrigerator to chill and set.
  14. When unmolding the cake, if you used a mold with a removable bottom, warm up the outside of the mold with a warm wrung out kitchen towel and unmold carefully.
  15. The cherry blossoms are blooming beautifully in the jelly.
  16. The mousse and jelly layers are so pretty from the side too.
  17. I know I'm being redundant now….but a cut slice is so cute too, I specify 8 blossoms, but it's a bit hard to cut through a blossom so the one in the middle may not be needed…

If you find this Cherry Blossom Mousse Cake recipe helpful please share it to your good friends or family, thank you and good luck.