Miso Milk Chocolate Mousse Recipe
miso caramel, sesame crumble, black sesame semi freddo
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Ingredients
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Miso Milk Chocolate Mousse
Miso Caramel
Sesame Crumble
Black Sesame Semi Freddo
Method
Miso Milk Chocolate Mousse
- 1
Melt the Chocolate
In a heatproof bowl, melt the milk chocolate over a pot of simmering water. Remove from heat and let cool slightly.
- 2
Prepare Gelatin
Soak gelatin sheets in cold water for 5 minutes, then squeeze out excess water and mix with warm melted chocolate until dissolved.
- 3
Whip Cream
In a separate bowl, whip the heavy cream until soft peaks form. Set aside.
- 4
Mix Egg Yolks
In another bowl, whisk together egg yolks, sugar, and miso paste until smooth. Gradually fold in the melted chocolate mixture.
- 5
Combine Mixtures
Gently fold in the whipped cream until fully incorporated. Spoon into serving glasses and refrigerate for at least 2 hours.
Miso Caramel
- 6
- 7
Add Cream and Miso
Remove from heat and carefully stir in heavy cream and miso paste. Add butter and stir until smooth. Let cool.
Sesame Crumble
- 8
Prepare Crumble
Preheat the oven to 180°C (350°F). In a bowl, mix flour, brown sugar, and sesame seeds. Cut in butter until crumbly.
- 9
Bake
Spread the mixture onto a baking sheet and bake for 10-12 minutes until golden. Let cool.
Black Sesame Semi Freddo
- 10
- 11
- 12
Freeze
Pour the mixture into a loaf pan and freeze for at least 4 hours until set. Serve sliced.
