Miso Caramel Whip
I’m a child of the eighties and as such I will always have a soft spot for Angel Delight, specifically butterscotch Angel Delight. I know it’s horribly artificial but it’s also delicious and sweet and fluffy (and easy to make). I’ve made it a little classier with this recipe and the addition of sweet white miso totally turns it into a sophisticated dessert.
This is the kind of dessert that can be made well ahead of time and the sauce can be kept in a jar in the fridge until you’re ready to use it.
150g light soft brown sugar
1 tbsp shiro miso paste
1 tsp vanilla extract
200ml whole milk
1 tbsp cornflour
300ml double cream
dark chocolate shavings and fudge pieces to garnish
Make the caramel sauce by melting the butter in large heavy based pan. Stir in the sugar and the miso paste and let it bubble for a minute or two. Add a tablespoon or two of milk to the cornflour and set aside. Stir the remaining milk into the caramel and then bring the mixture to boil. Reduce the heat a little but keep the caramel bubbling until it becomes a rich golden colour and thickens a little. Add the vanilla and cornflour and very carefully stir it in to leave the sauce thick and creamy. Remove the caramel from the heat and set aside to cool completely.
Whip the cream until it forms soft peaks, add the caramel and fold it in until it’s completely blended with the cream. Spoon or pipe into serving dishes or glasses and garnish with dark chocolate shavings and fudge pieces.