Raindrop Cake - Two Different Flowery Versions

You have to try this cutie of a dessert from Japan.  A raindrop cake, here is a link to some background info and a look at the original serving procedure and design. One of my version makes use of in season flowers, we had some fragrant lilacs ready to be infused.  The other version uses a favourite candy.

Start with 1/2 of a stick of Agar Agar.  Soak this in water for 30 minutes to soften.  Squeeze out the excess water  and add to 3 cups of boiling water with 2 tsp. of sugar dissolved in it.  Stir until dissolved and strain into dome shaped molds, like the mold pictured below.  Place in the refrigerator.  There will be a bit left over, I use this as a testers to see how far along the gel is.  Just put into small vessels about the size of the molds.

When, the water cools and is very softly set, I add any goodies I want to see thru the raindrop.  In this case a single little lilac flower.  Leave to set thoroughly for a few hours, at least.

Meanwhile, make a dark lilac heavy syrup.  After the syrup boils and the sugar dissolves, turn off heat and add a couple of bunches of lilac flowers.  Let infuse for about 30 minutes, strain, and cool.

There ya go!

Traditional raindrop cake is served with roasted soy bean powder.  In this recipe I used macadamia crumbs.

Try a few tester gels and see if they are ready.  Either poke around the gel with your digits, or turn upside down on your serving surface and coax the gel out of the mold with hot water.  To coax it out, I run steamy hot water on a towel and lay it over the mold.  success?  Well then, try the dome molds for your "cake".

Proceed as pictured by sprinkling nut crumbs on one side and pour syrup on other side. Adorn as desired, maybe with a few more blossoms, you decide.

The other version uses a treat I get from Britain. Parma Violets.  Crunch them up into a smooth powder to dust over the top.

Decorate as desired, then follow the same routine as before with the nuts and syrup.

As you can imagine, the raindrop cakes are light and refreshing. The water melts instantly on the palate and provides an interesting vehicle to the syrup and nuts.  I can imagine the soy bean powder is even more etherial.  Do you want an intermezzo, or light dessert on a hot summer day.  This is it!

I have many ideas for this dessert, and plan to do a few more entries over the summer.  They are that refreshing!

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