Recipe Inspiration

Ingredients...

150g Essential Cuisine Asian Miso Base 

300g golden caster sugar 

125ml water 

50ml fresh lime juice 

125g butter 

300g Ginger Nut Biscuits 

750ml Full Fat Milk 

250ml Double Cream 

500g Mascarpone Cheese 

170g Crème Anglaise Powder

Punnet Micro Lemon Balm 

Method...

1. Place the milk, double cream and EC Crème Anglaise in a medium pan over a medium heat. Bring to the boil slowly, whisking continuously. 

2. When the anglaise has thickened and the starches have cooked out, place in a bowl and cover. Place in the fridge until it has completely cooled. 

3. Remove the anglaise from the fridge, lightly whisk in the mascarpone cheese and place in a piping bag. 

4. In the meantime, add the sugar and water in a small saucepan over a low heat until the sugar has dissolved. 

5. Once dissolved turn up the heat and boil until you’ve got an amber caramel colour. Remove the pan from the heat and whisk in the butter, remaining EC Asian Miso Base and lime juice, pour into a drizzle bottle. 

6. Place ginger nuts in a food blitzer and blitz until a crumb.

7. Serve by piping Crème Anglaise/mascarpone mix into your desired PIDY cases, we used the mini tartlets range.

8. Generously drizzle the miso caramel over, sprinkle with the ginger nuts, garnish with micro lemon balm.