Still, it is hard to tell when it will be safe to travel again after coronavirus. However, we want to tell you not only Aomori’s sightseeing spots but also foods and tastes. So, we would like to introduce a recipe using Aomori’s foods.
In Japan, most people will image apple when you ask what Aomori’s fruits are. But we also produce blueberry mainly in Aomori’s east area; Hachinohe City, Towada City, Nakadomari Town, and Higashidori Village.
And it is almost a season of blueberry there. Here is how to cook “Blueberry Milk Jelly” that its taste is refreshing and good for the hot summer season.
Ingredients (serves 4)
| 20~30 blueberries |
| 200 ml of milk (use in separately 50 ml and 150 ml) |
| 2 tdsp sugar |
| 4g of powdered ‘kanten’ (gelatin) |
| 100 ml of water |
| few drops of lemon juice |
| about 10 blueberries for garnish |
Preparation
Wash and freeze blueberries excepting separately prepared blueberries for decoration.
Prepare milk separately in 50 ml and 150 ml.
*The instruction uses 20 blueberries in the recipe video.
Direction
- Place the 50 ml of milk and 20 to 30 frozen blueberries in a blender, and puree, and transfer to a bowl.
- In a small pot, combine 100 ml of water and the powdered gelatin, heat and stir until it comes to boil and dissolve. Mix 2 tbsp sugar, add 150 ml of milk, and warm gently stirring thoroughly. When it comes to boil, remove from the heat and allow to cool.
- Add the mixture of milk and blueberries and stir thoroughly, and then add lemon juice.
- Pour in the serving cup and keep in the fridge until the jelly has set completely.
