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salty, sweet, creamy and deeply umami – miso caramel is nothing new, but it does taste shockingly good poured hot over cold vanilla ice cream and topped with toasted coconut.
It’s fantastically easy to make and I can’t believe I’ve not done so before. White miso contains a high percentage of rice, which makes it milder and more suitable for this caramel than it’s red counterpart (but if you only have the red stuff you can still use it, maybe just a bit less to avoid overpowering).
When Movenpick invited me to take part in a competition to create an ice cream sundae using their legendary ice cream this was already uppermost in my mind. I toasted dried shredded coconut in a small frying pan for about 5 minutes – do be careful as it burns very easily if unattended or left unstirred. Any leftover miso caramel will keep in the fridge for a few days and makes for the most brilliant cheesecake topping.
miso caramel sauce
100g sugar
80ml water
120ml double cream
80ml water
120ml double cream
2 tbsp. white miso paste
- place the sugar in a heavy, thick based pan and heat gently until dark gold.
- Add the water and stir until you’re happy with the colour of the caramel.
- Pour in the cream, mix well and add the miso. Combine, check the taste and pour the hot sauce over cold scoops of vanilla ice cream, sprinkled with toasted coconut.
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