Like salted caramel, but better: Why you should use miso in desserts

With white miso, dark chocolate and an oozy centre, this indulgent recipe from Pippa Middlehurst’s new book is everything you want from a pudding, says Prudence Wade

Miso chocolate fondant (India Hobson & Magnus Edmondson/PA)

You’re used to miso in savoury dishes, but in desserts?

As unusual as it might sound, the Japanese paste is the perfect accompaniment to chocolate, bringing a salty, umami dimension to the dish – almost like salted caramel, but better. Trust us, you’ll want to try this one.

Miso chocolate fondant

Serves: 4

Ingredients:

3 tbsp toasted sesame seeds

50g unsalted butter, plus extra for greasing

1½ tbsp white miso

50g dark chocolate (70+% cocoa solids)

1 large egg

1 large egg yolk

60g golden caster sugar

50g plain flour

150g raspberries

Method:

1. Preheat the oven to 180C/160C fan/350F/gas mark 4.

2. Add the sesame seeds to a mini food processor, or using a pestle and mortar, crush to form a coarse powder. Butter four 7cm ramekins or pudding moulds and sprinkle the crushed sesame seeds inside, coating the bottom and edges of the ramekin completely.

3. Add the butter, miso and chocolate to a heatproof bowl set over a pan of just-simmering water, ensuring the base of the bowl doesn’t touch the water. Melt and combine the mix until smooth, then set aside to cool.

4. Beat the egg, yolk and sugar in a separate bowl until the mixture is thick, pale and airy. Fold in the chocolate miso mixture with a large metal spoon. Sieve in the flour and fold this through.

5. Divide the mixture between the four ramekins and place on the middle shelf of the oven to cook for 12 minutes. Remove and leave to cool for two minutes. As they cool they should shrink away from the edges of the ramekins slightly.

6. Carefully invert the fondants onto a serving plate and serve with your favourite ice cream or pouring cream and a small handful of raspberries.

Recipe extracted from ‘Bowls and Broths’ by Pippa Middlehurst (Quadrille, £16.99; photography by India Hobson and Magnus Edmondson) is available 2 September.