Chocolate Pudding with Miso Ice Cream Recipe
This chocolate and miso recipe is a stunning dessert of contrasts; salty and sweet, hot and cold.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Ice cream maker
- Food mixer
- Hand mixer
- Piping bag
- Ice cream scoop
- Silicone baking mat
- Ramekin
- Offset spatula
- Oven
- Stove
- Saucepan
- Double boiler
- Whisk
- Mixing bowl
- Baking sheet
- Baking dish
- Parchment paper
- Wooden spoon
- Measuring spoon
- Freezer
- Refrigerator
- Airtight container
- Pan
Ingredients
- 300ml of milk
- 250ml of double cream
- 40g of white miso
- 1 tsp salt
- 60g of Demerara sugar
- 2.5g of ice cream stabiliser
- 85g of egg yolks
- 50g of caster sugar
- 240g of butter
- 260g of dark chocolate
- 275g of sugar
- 6 medium eggs
- 75g of plain flour
- 1 pinch of salt
- 50g of butter, melted
- 50g of sugar
- 50g of plain flour
- 50g of egg white
- 100g of caster sugar
- 130g of ground almonds
- 155g of plain flour
- 85g of cocoa powder
- 130g of butter, melted
- 1 tsp cacao nibs, gently toasted in a pan
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