Born in Tokyo in 1984, Chef Kengo Akabame decided to be a pastry chef when he was in high school. He studied and worked hard and took part in many contests to hit his final target and become a world champion. Chef Akabame is actually a Pasrry Chef at Imperial Hotel Tokyo and he also participated in a Carpigiani Gelato University course to learn the secrets of Italian gelato. From the Gold medal at the 2007 Utsumi Junior Cup to the Gold prize, chocolate art piece, at the 2011 Utsumi Cup, passing through the 1st Prize at the 2015 Showpiece Championship in Atlanta, the All Japan Ice Carving Association’s Prize in 2018, the road to the World Pastry Cup has been full of unforgettable emotions and discoveries for him. At the 16th edition of the World Pastry Cup held by Sirha Lyon (France), he made a difference under the sign of resilience and creativity. Akabame combined product sourcing, natural flavours, precision, and team spirit for an intense and visionary baking experience. He dedicated to all the Frozen Art Chef lovers this exclusive recipe called “Garden”.
Ingredients
Shortcrust pastry
Butter 330 g
Caster sugar 225 g
Bread flour 450 g
Pastry flour 55 g
Almond powder 55 g
Eggs 90 g
Streusel
Pastry flour 100 g
Almond powder 100 g
Caster sugar 100 g
Unsalted butter 100 g
Strawberry yuzu coulis
Fruit’Purée « Strawberry » 250 g
Fruit’Purée « Yuzu » 85 g
Strawberry liqueur 25 g
Glucose syrup 22 g
Caster sugar 59 g
Pectin 6g
Gelatine 2g
Raspberry coulis
Fruit’Purée « Raspberry » 670 g
Raspberry liqueur 50 g
Glucose syrup 43 g
Caster sugar 118 g
Pectin 12 g
Gelatine 4g
Blueberry coulis
Fruit’Purée « Blueberry » 335 g
Blueberry liqueur 25 g
Glucose syrup. 22 g
Caster sugar 59 g
Pectin 6 g
Gelatine 2 g
Strawberry sorbet
Water. 400 g
Trehalose. 220 g
Caster sugar. 150 g
Dehydrated Glucose syrup Stabilizer. 80 g
Fruit’Purée « Strawberry » 900 g
Fruit’IQF « Strawberry Senga » 300 g
Strawberry liqueur 50 g
Lime milk ice cream
Cream 35% 866 g
Milk 806 g
Caster sugar 280 g
Skimmed milk 110 g
Glucose 28 g
Stabilizer 10 g
Agar-agar 10 g
Lime zest 3 pieces
Pistachio ice cream
Lime milk ice cream 500 g
Pistachio paste 50 g
Espuma spinach genoise
Eggs 103 g
Milk 40 g
Trehalose 40 g
Spinach puree 20 g
Caster sugar 12 g
Pastry flour 12 g
Baking powder 4.5 g
Passion fruits glaze
Fruit’Purée « Passion Fruit » 200 g
Caster sugar 150 g
Glucose syrup 150 g
Water 85 g
Gelatine. 12 g
Valrhona « Opalys » 100 g
Lime Glaze
Valrhona « Absolu cristal » 200 g
Glucose 52 g
Water 48 g
Fruit’Purée « Lime » 40 g
Methodology
Shortcrust pastry
Mix white sugar with butter at room temperature. Add in eggs and mix well. Roll the dough to 1.7 mm thick.
Bake at 165 °C for 15 minutes.
Streusel
Sift all the powder ingredients.
Add butter and mix with a mixer using the foil. Pass the dough through a sieve.
Bake at 160 °C for 15 minutes.
Strawberry yuzu coulis / Raspberry coulis/ Blueberry coulis
Mix purees, liqueur, and glucose syrup in a casserole add caster sugar and pectin, and mix well.
Once boiled, remove from heat, and add the gelatine previously melted in the water. Pour into the mould and keep in the freezer.
Strawberry Sorbet
Add the fruits (puree and pulp) and strawberry liqueur, then mix well.
Sift and allow to cool before putting into the gelato machine.
Lime milk ice cream
Mix cream and milk. Add the other ingredients.
Bring to boil and cool down.
Sift the mixture and put it into the gelato machine.
Pistachio ice cream
Mix pistachio paste with lime milk ice cream.
Espuma spinach genoise
Mix all the ingredients and sift. Pour the mixture into the siphon.
Place in a mug and cover with plastic film and microwave for 35 seconds.
Passion fruits glaze
Heat together puree, caster sugar and glucose syrup.
Add gelatine previously melted in water.
Emulsify the mixture with Opalys.
Lime glaze
Heat the mixture of all the ingredients in microwave and mix with hand blender.
Assembling
1.Add « Streusel » to « Shortcrust pastry » mould, pour « Pistachio ice cream » to the brim.
2. Pour a thin layer of « Raspberry coulis » into the mould and freeze.
3.Pipe the «Strawberry sorbet» over the «Raspberry coulis» and place the «Strawberry yuzu coulis»
4. Pipe «Lime milk ice cream » into the mould and place it in
5. Pour in «Passion fruits glaze »
6. Place this on top of 1.
7.Pipe «Lime milk ice cream» and decorate with «Raspberry coulis» and the «Blueberry coulis».
8. Finally, spray «Lime Glaze» and decorate with «Spinach Genoise Espuma».
Try it out and enjoy the beauty of its taste, dear Chefs!
