We are pleased to share with you the exclusive recipe that made Japan impress the jurors at the 2020 Coppa del Mondo della Gelateria, on 19-21 January 2020 at the Rimini Expo Center (Italy) during SIGEP.
Japan got the silver medal at the race, reaching a new milestone and setting a world record in the Asian gelato history. It’s the very first time that an Asian Team go on the podium.
Here for you, Frozen Art lovers, the Glass single portion recipe. It has been named “Garden in a glass”.
Special thanks and congrats to Japan’s Team leader Kanjiro Mochizuki and to all the dream-team members: Naomi Matsuo, Kkenichi Matsunsga, Kengo Akabame and Hiromi Nishikawa.
Soft Gelato is a booming trend in Japan, so try it out and…Buona Degustazione!
Mascarpone and Wasabi Gelato
| Milk | 1,200g |
| Cream35% | 200g |
| Torehalose | 100g |
| Sugar | 100g |
| Glucose powder | 120g |
| Pregel super nutro milk | 38g |
| Dextrose | 20g |
| Pregel mascarpone 30 | 60g |
| Fresh mascarpone | 200g |
| Wasabi | 88g |
| method
*Heat milk and cream to 40°then add dry ingredients. *Reheat to 80°add mascarpone and wasabi then barmix. *Put it in to gelato machine. |
|
| ＊Allergens milk products | |
Coating gel
| Water | 450g |
| Sugar | 150g |
| Sosa vegetable gelatin | 25g |
| Silver food color | 2g |
| method
*Boil all then dip frozen mousse. |
|
| ＊Allergens | |
Strawberry and lime gelato
| Water | 600g |
| Torehalose | 240g |
| Sugar | 130g |
| Glucose powder | 40g |
| Dextrose | 40g |
| Pregel super neutro fruits | 8g |
| Pregel arabeschi fragolissima | 50g |
| Strawberry puree | 880g |
| Lime juice | 60g |
| Lemon skin | 4 each |
| method
*Heat water and sugar then add dry ingredients. *Barmix then combine strawberry puree and lime skin, Gelato machine |
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| ＊Allergens | |
Red mirror glaze
| Raspberry puree | 300g |
| Water | 200g |
| Sugar | 180g |
| Gelatin | 20g |
| Valrhona absolu crystal | 240g |
| Concentrated raspberry | 40g |
| Gold powder | As needed |
| Method
*Bloom gelatin and combine all then boil. *Strain then cover the frozen gelato. |
|
| ＊Allergens Gelatin, | |
Strawberry sauce
| Strawberry puree | 30g |
| Fresh strawberry | 100g |
| Apricot puree | 50g |
| Lemon juice | 10g |
| Sugar | 10g |
| Valrhona absolu crystal | 100g |
| Method
*Barmix all. |
|
| ＊Allergens | |
Raspberry jam
| Fresh raspberry | 300g |
| Sugar | 20g |
| Pectin | 4,5g |
| Lemon skin | 3g |
| Method
Cook raspberry, sugar and pectin then add lemon skin. |
|
| ＊Allergens | |
Mascarpone and lemon cream
| Cream 35% | 475g |
| Milk | 200g |
| Vanilla extract | 2g |
| Sugar | 125g |
| Agar | 18,5g |
| Mascarpone | 190g |
| Lemon skin | 5g |
| Method
*Boil all except mascarpone and lemon skin. *Barmix mascarpone and lemon skin then pour into glasses, refrigerate. |
|
| ＊Allergens Milk products | |
Mascarpone cream
| Mascarpone | 450g |
| Cream35% | 180g |
| Sugar | 45g |
| Vanilla extract | 2g |
| Method
*Beat cream with sugar and vanilla then fold in the mascarpone. |
|
| ＊Allergens Milk products | |
Crispy caramel chocolate
| Fondant | 200g |
| Glucose | 133g |
| Valrhona JIVARA LACTEE | 133g |
| Method
*Make a light caramel then add chocolate. *Cool down then grind to make powder, sift on to sheet pan then bake 165° |
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| ＊Allergens Soya beans | |
Lemon thin cookies
| Butter | 525g |
| Powder sugar | 375g |
| Egg yolks | 150g |
| Cake flour | 280g |
| Bread flour | 280g |
| Almond powder | 95g |
| Baking powder | 3g |
| Salt | 4,5g |
| Lemon skin | 2 each |
| Method
*Cream butter and sugar then add egg yolks. *Combine rest of ingredients then keep in refrigerator. Bake at 165°convection oven |
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| ＊Allergens Gluten, Almond, Egg, Milk products, Baking powder | |
Decoration items
| Fresh raspberry | As needed |
| Fresh strawberry | As needed |
| Herbs | As needed |
| Edible flower | As needed |
| Candied lemon | As needed |
| Disk chocokate | As needed |
| Pregel crumbole cocoa | As needed |
| Method | |
| ＊Allergens Soya beans Gluten | |
