Ingredients

Hinoki cream

1l milk

70g Hinoki chips

150g sugar

100g creme

8.5g agar

4.5g kappa

1g charcoal powder

 

Hinoki ice cream

1 l milk

100 g cream

150 g sugar

100 g glucose powder

1 g charcoal powder

 

Milk crumble

100 g powder sugar

150g milk powder

150g flour

1g charcoal powder

200g butter

 

Blueberry cake

50 g flour

8 g baking powder

250g powder sugar

200g butter

100g almond powder

40g pure blueberry

100g blue berry fraiche

 

Method

Hinoki cream

Bring the milk and Hinoki chips to a boil and infuse for 40 minutes. Pass the liquid through a strainer then add the sugar, cream, agar, kappa and charcoal powder. Boil this mixture for 1 minute and then allow to cool until it hardens in the fridge. When hard, use a Thermomix to mix.

 

Hinoki ice cream

Bring the milk and Hinoki chips to a boil and allow to infuse for 40 minutes. Then strain the mixture before adding the cream, sugar, glucose powder and charcoal powder before storing in paco jet canisters. Allow to freeze to -18°C and churn before use.

 

Milk crumble

Melt a small amount ofbutter in a casserole dish before adding the powdered sugar, milk powder, flour and charcoal powder. When combined add the butter and then mix with your hands to form a crumble like mixture. Pour this onto a sil pat and bake at110°C for 20 minutes.

 

Blueberry cake

Melt a small amount ofbutter in casserole dish. Next combine the flour, baking powder, powder sugar and almond powder. Combine this with blueberries, blueberry fraiche and the butter. Pour this onto a baking sheet and bake atat 170°C for approximately 13 min.

 

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