In Japan, cherry blossom is salted to preserve it for special occasions, but you can harness the almondy notes of both cherry and cherry plum blossom by infusing it.

Serves 4

500ml single cream

50g cherry blossom or cherry plum blossom, washed and dried

2 sheets leaf gelatine (or 2 tbsp agar-agar for a vegetarian version)

100g natural yogurt

3 tbsp honey, plus extra to serve

1 Pour the cream into a saucepan and set over a medium-low heat. Stir the blossom through the cream and warm through for 5 mins, but don’t let it bubble. Remove from the heat and give it another stir, then set aside to infuse for 30 mins.

2 Meanwhile, soak the gelatine, if using, in a shallow dish of cold water for 2-3 mins, or until soft and pliable.

3 Reheat the infused cream almost to a simmer, then strain out the blossom. Squeeze out the excess water from the gelatine then immediately add it to the warm cream, stirring as you do so. Continue to stir until the gelatine is fully dissolved. (Or, if using agar-agar, add it straight to the warmed cream and stir until dissolved, then strain through a sieve, pressing it through with the back of a wooden spoon).

4 Leave the cream mixture to cool to room temperature, stirring from time to time. Stir in the yogurt and honey until well combined, then pour the mixture into serving glasses. Chill in the fridge for at least 4 hrs, or until set.

5 To serve, finish with a drizzle of honey. This is delicious alongside seasonal fruit (rhubarb’s a particularly beautiful spring companion).

Cook’s note: You can also try infusing blossom in vodka or gin for a tipple.

For more spring foraging inspiration, don’t miss our feature ‘Hello, Petal’ in our April issue, which also has recipes for Magnolia Petal Salad, Rhubarb & Magnolia ‘Ginger’ Biscuits, Spring Blossom Tea, Blossom Vinegar and Magnolia Ginger Drop Scones.

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