You’re used to miso in savoury dishes but what about in desserts?

As unusual as it might sound, the Japanese paste is the perfect accompaniment to chocolate, bringing a salty, umami dimension to the dish – almost like salted caramel, but better. Trust us, you’ll want to try this one.

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Miso chocolate fondant
(India Hobson & Magnus Edmondson/PA)
Miso chocolate fondant
Print Recipe
Nutrition Facts
Miso chocolate fondant
Amount Per Serving
Calories 366 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 120mg40%
Sodium 263mg11%
Potassium 226mg6%
Carbohydrates 38g13%
Fiber 5g21%
Sugar 20g22%
Protein 7g14%
Vitamin A 464IU9%
Vitamin C 10mg12%
Calcium 98mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Miso chocolate fondant

Everything you want from a pudding
Prep Time30 mins
Cook Time12 mins
Total Time42 mins
Course: Dessert
Cuisine: Japanese
Servings: 4 people
Calories: 366kcal
Author: Pippa Middlehurst

Equipment

  • mini food processor (or pestle and mortar)
  • 4 ramekins
  • Heatproof bowl

Ingredients

  • 3 tbsp sesame seeds toasted
  • 50 grams unsalted butter plus extra for greasing
  • 1 1/2 tbsp white miso
  • 50 grams dark chocolate (70+% cocoa solids)
  • 1 large egg
  • 1 large egg yolk
  • 60 grams caster sugar golden
  • 50 grams plain flour
  • 150 grams raspberries

Method

  • Preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
  • Add the sesame seeds to a mini food processor, or using a pestle and mortar, crush to form a coarse powder. Butter four seven centimetre ramekins or pudding moulds and sprinkle the crushed sesame seeds inside, coating the bottom and edges of the ramekin completely.
  • Add the butter, miso and chocolate to a heatproof bowl set over a pan of just-simmering water, ensuring the base of the bowl doesn’t touch the water. Melt and combine the mix until smooth, then set aside to cool.
  • Beat the egg, yolk and sugar in a separate bowl until the mixture is thick, pale and airy. Fold in the chocolate miso mixture with a large metal spoon. Sieve in the flour and fold this through.
  • Divide the mixture between the four ramekins and place on the middle shelf of the oven to cook for 12 minutes. Remove and leave to cool for two minutes. As they cool they should shrink away from the edges of the ramekins slightly.
  • Carefully invert the fondants onto a serving plate and serve with your favourite ice cream or pouring cream and a small handful of raspberries.

Nutrition

Calories: 366kcal | Carbohydrates: 38g | Protein: 7g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 263mg | Potassium: 226mg | Fiber: 5g | Sugar: 20g | Vitamin A: 464IU | Vitamin C: 10mg | Calcium: 98mg | Iron: 4mg

Bowls & Broths by Pippa Middlehurst is published by Quadrille. Photography by India Hobson & Magnus Edmondson. 

Bowls & Broths: Build a Bowl of Flavour from Scratch, with Dumplings, Noodles, and More
  • Amazon Kindle Edition
  • Middlehurst, Pippa (Author)
  • English (Publication Language)

Last update on 2021-11-27 / Affiliate links / Images from Amazon Product Advertising API

 

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Last update on 2021-11-27 / Affiliate links / Images from Amazon Product Advertising API

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