A sweet creation by chef Martin Baránek. This recipe uses not one, but two types of miso paste — any shiro miso and a caramel one! The savory notes work surprisingly well in desserts.
Base
Ingredients:
- Butter – 130 g
- Butter cookies – 250 g
- Miso paste (shiro) – 30 g
Method:
- Crush the cookies into a very fine crumb.
- Mix with softened butter and miso paste.
- Line the bottom of a cake tin with parchment paper and lightly oil the sides.
- Press the mixture into the bottom of a 20 cm cake tin.
- Let it set in the fridge for 2 hours.
Cream
Ingredients:
- Philadelphia cream cheese – 700 g
- Greek yogurt – 450 g
- Granulated sugar – 80 g
- Lemon zest – from 2 lemons
- Lemon juice – 2 tablespoons
- Vanilla bean – 1 pod
- Gelatin – 2 sheets
Method:
- Whip together the cream cheese, yogurt, sugar, lemon zest, juice, and vanilla.
- Soak 2 sheets of gelatin in water until bloomed.
- Transfer the bloomed gelatin to 50 ml of warm water and stir to dissolve.
- Mix the dissolved gelatin into the cream mixture.
- Spread the cream over the chilled crust, gently tap the tin to release any air bubbles, and let it chill for a few hours (preferably overnight).
Miso Caramel (topping)
Ingredients:
- Sugar – 50 g
- Butter – 30 g
- Cream (31%) – 50 g
- Gelatin – ½ sheet
- Caramel miso – 70 g
Method:
- Make a caramel from the sugar.
- Add the cream and cook until any caramel clumps are dissolved.
- Add butter and miso, and mix thoroughly.
- Soak ½ sheet of gelatin and stir it into the warm caramel (do not add to hot caramel!).
- Pour the caramel over the cream layer and let it set.
Now all that’s left is to enjoy this delight!
