INGREDIENTS (Serves 3)
- Brewed bergamot tea, chilled
- Miso Cream
- 2/3 cup of milk
- 2/3 cup heavy cream
- 3 oz/75 g white chocolate
- 2 tbsp corn starch
- 1 ½ tbsp. sugar
- 1 ½ tbsp. miso
- 1 medium egg yolk
- 2 tbsp sake
- 2 tbsp unsalted butter
For the miso cream:
- In a saucepan, whish together the milk, cream and white chocolate, starch, sugar, miso, egg yolk, sake, and butter.
- Bring the mixture to a boil, stirring constantly, and cook until it thickens to a creamy consistency. Cover the cream and set it in the refrigerator to chill until ready to serve.
Sake Pears:
- 1 pear
- 2 ½ tbsp. sake
- 5 tbsp sugar
- 2 tbsp lime juice
- grated zest
- Peel and quarter the pear, remove the core and cut it into slices.
- Combine the sake, sugar, lime juice and zest, salt to taste, and 1/3 cup of water in a saucepan and bring to a boil. Add the pear slices and simmer for 30 minutes. Remove the pot from the heat and let the pears steep until ready to serve.
Cilantro Streusel
- 5 springs cilantro
- ¼ cup cashews
- 3 tbsp unsalted butter
- 2 ½tbsp sugar
- ½ flour
- grated zest
- Wash Cilantro and shake dry. Pinch off leaves and chop them. Coarsely chop the cashews.
- Mix together the butter and sugar, then knead in the flour. Add the cashew, lime zest, and salt to taste and continue kneading. Wrap the dough in plastic wrap and chill for 30 minutes.
- Preheat the oven to 375F/190C and line a baking sheet with parchment paper. Pinch coarse pieces of streusel off the chilled dough, spread out on the baking sheet, then bake in the oven for 7-10 minutes, or until golden.
- To serve, whisk the cold miso cream until smooth and spoon into three bowls. Top with Bergamot tea, sake pear slices and cilantro streusel.
