We finished off the Spring Quartet with a celebration of cherry blossoms. We made an opera cake consisting of white sponge soaked in pink syrup, cherry blossom-flavored butter cream, and cherry blossom-flavored white bean paste. That may sound odd if you are not used to the idea of beans in dessert, but it was beautifully in line with the theme, I assure you.
Also pictured, though not recommended, was a mousse of soft tofu and cherry blossom honey. The mousse itself was delicious, but our decision to serve it with a paper straw inside of a painted egg left it with a musky, off note. Never serve anything in a goose egg.
Purely for decoration, we adorned some branches from a local cherry tree with little puffs of cotton candy.
Since cherry blossom has a subtle flavor, I wanted to stay true to its subtlety, and let it speak for itself. I prepared a lightly sweetened white tea, and stirred in some preserved cherry blossom powder. The powder is sweet, salty, and dusty pink.
This is another one of those preparations where your own good taste must be your guide. The flavor of the tea itself was softer, even, than the sake and the cherry blossom, so I steeped it to a richer extraction than I would if I were drinking it on its own. I then stirred in preserved cherry blossom powder and simple syrup according to my desire.
Cherry Blossom Tea
1 oz of high quality sake. I used a Junmai Daiginjo sake with delicate floral and mineral notes.
2 oz of white tea, seasoned with preserved cherry blossom
The tiniest dash of simple syrup.
The tea here was intended as a foil to the much richer cake that it accompanied. In concert with the other ingredients, it was a pleasant harmony. On its own, it might have been a bit lackluster.