A delightful Miso Butterscotch Panna Cotta, featuring a creamy, vanilla-infused panna cotta base topped with a rich miso butterscotch sauce, toasted hazelnuts, chocolate crispy pearls, and delicate sugar floss.
Panna Cotta:
1. Bloom gelatin by mixing gelatin & water together in a small bowl for 3 min. Pour milk, sugar, & bloomed gelatin into a saucepan.
2. Dissolve the gelatin over low heat with a whisk until smooth (the liquid should be ‘hot to touch’ but still warm enough to leave your finger in, anything above that, take it off the heat).
3. Remove from heat & mix in heavy cream & vanilla.
4. Pour into ramekins or cups. Cover with plastic wrap on top & let it chill for 4 hrs or overnight. (If serving as a ramekin mold, grease before pouring. To release after chilling, use a knife to run along the edges & flip on to your plate).
Miso Butterscotch:
1. Combine cream & butter in a small saucepan. Cook over medium-low heat, stirring occasionally until the butter melts.
2. Stir in miso & brown sugar. Turn to medium-high heat until it starts to bubble, then down to medium-low & let it simmer & thicken for 8-10 min, stirring occasionally.
3. Take it off the heat to let it cool towards room temp. Transfer to a container to chill or serve while warm.
Plating:
1. To make sugar floss, heat on medium-high 1/4 cups sugar in a small saucepan until it caramelizes. Take the pan off the heat & carefully use a fork to pull strings of the cooling caramel. Reheat if it hardens (**be extremely careful when handling hot sugar!!).
2. Take out panna cotta from fridge & unwrap the plastic wrap. Use a paper towel to collect the moisture on the container walls.
3. Pour a THIN layer of miso butterscotch on top of the panna cotta (a little goes a long way. Taste before pouring).
4. Sprinkle toasted hazelnuts (10 min @ 400F in the oven) & chocolate crispy pearls on top.
5. Add prepared sugar floss.
