Ethereal Sakura Mousse

Ingredients

• 1 cup sakura blossoms (fresh or dried)
• 1/2 cup coconut milk
• 1/2 cup almond milk
• 1 cup cashews, soaked for 4 hours
• 1/2 cup agave nectar
• 1/4 cup lemon juice
• Pinch of sea salt

Instructions

1. Soak sakura blossoms in hot water for 5 minutes to soften, then drain and blend with coconut and almond milk until smooth. Strain through a fine mesh sieve to remove any solids.
2. In a high speed blender, combine cashews, strained sakura milk, agave nectar, lemon juice, and sea salt. Blend until creamy and smooth.
3. Divide the mixture evenly into two glass dessert dishes. Cover with cling film and refrigerate for at least 4 hours or overnight to set. Prep: 20 mins Cook: 5 mins Total: 25 mins Servings: 2 Difficulty: Intermediate Cuisine: Japanese Allergens: Nuts, Tree Nuts Substitutions: Almonds can be replaced with another nut of choice.

Chef’s Insight

For a thicker mousse, use less milk; for a thinner consistency, add more almond or coconut milk.

Notes

The blossoms should be organic or wild-harvested to avoid pesticides.