MISO BUTTERSCOTCH BUDINO

Miso Butterscotch Budino image

Provided by Robert Irvine : Food Network

Categories dessert

Time 3h40m

Yield 20 servings

Number Of Ingredients 9

Previous Next

1/4 cup powdered gelatin
8 cups heavy cream
4 cups dark brown sugar
1 pound (4 sticks) unsalted butter
5 cups full-fat Greek yogurt
6 tablespoons white miso paste
4 teaspoons vanilla extract
2 teaspoons salt
Serving suggestions: fresh fruit and whipped cream

Steps:

Place 1/2 cup cold water in a small bowl and sprinkle the gelatin over the top. Set aside until the gelatin sets and becomes a solid gel, about 10 minutes.
Bring the cream and sugar to a simmer. Whisk in the butter, yogurt, miso, vanilla and salt. Remove from the heat and stir in the gelatin. Using an immersion blender, puree the mixture, then strain through a fine mesh strainer.
Ladle or pour into 6-ounce serving bowls and chill in the refrigerator until set, 3 hours.
Serve cold with fresh fruit and whipped cream.