You might think that there's too much miso going on here but I can assure you it works. Just think salted caramel. This recipe isn't mine but it rang a bell because of the miso ice cream I'd made back in 2019. I like recipes that fit together but that play well with other ingredients too!
Here it is :
Miso Caramel Sauce
260g dark brown sugar
250ml double cream
100g unsalted butter
2 tsp sweet white miso – saikyo
Heat the sugar, cream and butter in a small pan over a medium heat, stirring regularly. Bring the mixture to a boil and cook for 2/3 minutes until slightly thickened. Take off the heat then stir in the miso.
Make the miso caramel up to a week in advance, chill until needed, then gently warm to a pouring consistency.
I've frozen this sauce too so another candidate for your emergency dessert stash, what's not to love.
Okey dokey, we've got the ice cream and the sauce now for the cake!
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