Recipe: Crossing cultures | Sweet potato mont-blanc

HELMED by Chef Higashiguchi Tomoko, 44, Patisserie Glace has been winning over a steadily growing number of local consumers since its inception in 2008.

And it has been doing this by staying true to a simple plan: To offer Singaporeans "the best of Japan's cakes, pies and cookies and tarts". Although a large portion of its tempting line-up tends to reflect a more typically French accent, its pastries are preservatives-free and moderately priced, assured the native of Nara (near Osaka). They also feature quality Japanese ingredients, such as the recent Halloween pumpkin pie made with Hokkaido pumpkin.

Fans will soon be able to swing by the shop at Icon Village for a sweet potato pie, which pays homage to a root vegetable that is traditionally in fashion in Japan during the fall and winter months.

Interestingly enough, it is also a produce that's has quickly gained favour in savoury as well as sweet dishes, in both Japanese and contemporary European cuisine over the last few years.

Keeping in time with its seasonal appeal and the all-time allure of a well-made French dessert, Chef Tomoko has suggested the sweet potato mont-blanc - a cold dessert traditionally made with chestnut purree (creamed with a hint of vanilla) and sometimes paired with a little meringue. This version is also the latest feature in Chef Tomoko's hands-on "Bake Like Glace" baking class for this month.