MKR Recipes Episode 7: Danielle and Marko’s Miso Brownie with Sesame Ice Cream and Miso Caramel Sauce

Ingredients

Sliced strawberries, to garnish

Sesame Ice Cream

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75g sesame seeds, toasted

40g cream cheese

2 tsp vanilla extract

500ml milk

150g caster sugar

375ml thickened cream

Miso Brownie

300g dark chocolate, chopped

150g butter, chopped

2 tbs white miso paste

200g caster sugar

75g brown sugar

3 eggs

100g plain flour

30g cocoa powder

1 tsp baking powder

Pinch of sea salt

Miso Caramel Sauce

2 tbs white miso paste

250ml thickened cream

100g caster sugar

60ml water

Method

1. To make ice cream, blend sesame seeds in a small blender to form a smooth paste. Add cream cheese and vanilla. Blend to combine.
2. Place the milk and sugar in a saucepan over medium heat. Bring to a simmer, stirring to dissolve the sugar. Remove from heat. Add sesame mixture and whisk to combine. Stir in cream. Cool completely. Transfer to an ice cream machine and churn according to manufacturer’s instructions.
3. Preheat oven to 180C. Line base and sides of a 20cm square cake pan with baking paper.
4. To make brownie, stir chocolate and butter in a heatproof bowl over a saucepan of simmering water until smooth and combined. Remove from heat and whisk in miso. Whisk in sugars. Whisk in eggs.
5. Sift flour, cocoa, baking powder and salt into bowl. Add to chocolate mixture. Stir to combine.
6. Pour mixture into prepared pan.
7. Bake for 25-30 minutes or until cooked, but still slightly soft in the centre. Cool in pan. Remove from pan and cut into squares.
8. Meanwhile, to make miso caramel sauce, whisk miso paste and ¼ cup of the cream until smooth and combined.
9. Place the sugar and the water in a small heavy-based frying pan over medium heat. Cook, without boiling, until sugar dissolves. Use a wet pastry brush to brush down any stray sugar crystals on side of pan.
10. Bring mixture to a boil. Boil, without stirring, until dark golden brown. Add remaining cream (mixture will splutter) and cook, stirring until melted, dissolved and smooth. Whisk in miso mixture. Simmer for 5 minutes or until slightly thickened.
11. Serve brownie and ice cream with sauce. Decorate with strawberries.