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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