Unohana Yaki (Flower Custard)

Ingredients

• 2 ounces Kanton (Japanese gelatine)
• 5 whole eggs, whites
• 3 tablespoons cherry sirup
• 1 ounce goma seeds
• 6 whole eggs, yolks
• 0.5 pint coconut milk

Instructions

1. Whip the whites of five eggs into the dissolved two ounces of gelatine.
2. Add three tablespoonfuls of cherry sirup while stirring over a slow fire.
3. Let it come to a boil, then pour quickly into flower-shaped molds.
4. Let the custards set until solid.
5. Turn the custards from the molds onto large leaves on a plate, or decorate the flowered custard with leaves suitable to the flower represented.
6. If the flower has a dark center, use goma seeds to decorate.
7. For variegated colors, pour half the yellow and half the cherry custards into the molds with quick, light pouring.