Burnt Miso & White...Burnt Miso & White Chocolate Ganache with Yuzu Honeycomb

A sophisticated Michelin-style dessert balancing savory umami, creamy sweetness, and citrus acidity with contrasting textures.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 200°C (390°F). Spread the miso paste thinly on a silicone mat and bake for 8-10 minutes until it darkens and develops a toasted, slightly charred aroma.

2. 02

   In a small saucepan, bring the heavy cream to a gentle simmer. Whisk in the burnt miso until fully incorporated, then strain through a fine-mesh chinois into a clean bowl.

3. 03

   Place white chocolate in a heat-proof bowl. Pour the hot miso-cream over the chocolate. Let sit for 2 minutes, then use an immersion blender to emulsify until perfectly smooth. Cover with plastic wrap touching the surface and refrigerate for at least 4 hours.

4. 04

   To make the honeycomb: Combine sugar and honey in a heavy-bottomed pot. Heat to 150°C (300°F) without stirring. Immediately remove from heat, whisk in the yuzu juice and baking soda. The mixture will expand rapidly.

5. 05

   Pour the foaming honeycomb onto a silicone mat. Do not spread it; let it cool and harden naturally for 30 minutes, then break into organic shards.

6. 06

   To serve, whip the chilled ganache slightly to a pipeable consistency. Pipe three elegant spheres onto a plate, lean yuzu honeycomb shards against them, and garnish with toasted black sesame and a touch of Maldon sea salt.