Chocolate and miso

This chocolate and miso recipe is a stunning dessert of contrasts; salty and sweet, hot and cold.

Ingredients

• 300 ml of milk
• 250 ml of double cream
• 40 g ofwhite miso
• 1 tspsalt
• 60 g of Demerara sugar
• 2.5 g of ice cream stabiliser
• 85 g ofegg yolks
• 50 g of caster sugar
• 240 g of butter
• 260 g ofdark chocolate
• 275 g of sugar
• 6 medium eggs
• 75 g of plain flour
• 1 pinch ofsalt
• 50 g of butter, melted
• 50 g of sugar
• 50 g of plain flour
• 50 g ofegg white
• 100 g of caster sugar
• 130 g ofground almonds
• 155 g of plain flour
• 85 g ofcocoa powder
• 130 g of butter, melted
• 1 tsp cacao nibs, gently toasted in a pan

Steps

1. Begin by making the ice cream. Place the milk, cream, salt, miso paste and sugar in a pan and bring to a gentle simmer whilst continuously stirring. Then whisk in the ice cream stabiliser
2. Use a food mixer or electric whisk to whisk your egg yolks and caster sugar on a high speed until you have creamy ribbons. With the mixer running on a low speed, gently stream your milk and cream mix into the yolk mix until all nicely incorporated. Pour into a big bowl and cool over a bowl of ice, constantly stirring until the mixture is completely cold. Transfer the mixture to a Pacojet container or ice cream machine and churn according to the manufacturer's instructions. Reserve in the freezer
3. To make the chocolate pudding mix, place the butter and chocolate in a bain marie and melt, then leave to cool a little. Meanwhile, whisk your eggs and sugar in a mixer on a high speed until light, fluffy and doubled in size
4. Gently fold the chocolate into the egg mixture, then add in the salt and flour, half a teaspoon at a time, until completely incorporated. Transfer to a piping bag and tie at the top. Reserve in the fridge
5. To make the feuilletine, preheat an oven to 200°C/gas mark 6. Mix the sugar, flour and egg whites until well combined, then stir in the melted butter. Spread the mixture in a thin layer over a silpat mat or tray lined with baking paper, then bake for 5–7 minutes until golden brown. Leave to cool then crush up into little shards
6. To make the cookie crumb, turn the oven down to 150°C/gas mark 2. Mix the caster sugar, ground almonds, flour and cocoa powder together in a bowl then pour in the melted butter and stir until well incorporated. Transfer to a large baking tray and bake for 40 minutes, stirring every 10 minutes to get a nice even crumb texture. Leave to cool and store in an airtight container
7. Now you have all the elements ready for the dessert, you can assemble. Preheat the oven to 120°C/gas mark 1/2. Pipe the chocolate mixture 40% of the way up of 8 ovenproof bowls, ramekins or darioles. Bake for 14 minutes
8. Once baked, sprinkle each pudding with some toasted cacao nibs then leave to cool for 5 minutes. Add a layer of the crushed feuilletine, then add a scoop of the miso ice cream. Smooth the ice cream right to the edge of the bowls so you have a flat top. Cover with the cookie crumb and serve immediately