|Ingredient||8 Servings||8 Servings|
|agar powder||1½ tsp.||4g|
|water||1⅔ - 2 cups||400 - 500 ml|
|sugar||¾ cup, heaping||50g|
|one or more kinds of fruit||as much as you like||as much as you like|
|salted sakura blossoms (optional)||8 blossoms||8 blossoms|
|kuromitsu||as needed||as needed|
Like our other anmitsu variation, this gelatin and fruit desert is a refreshing summer treat. This version is very much like a Japanese take on the American classic jello mold, with a variety of fresh fruit suspended in a lightly sweet, translucent ball of gelatin.