Chocolate and miso

Instructions

1. Step 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. Step 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. Step 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. Step 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. Step 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. Step 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. Step 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. Step 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