Monday, March 14, 2016

Deconstructed Apple Pie with Burnt Miso Butterscotch Topping

Deconstructed Apple Pie with Burnt Miso Butterscotch Topping
by Douglas
Burnt Miso Butterscotch Topping adapted from Burnt Miso Butterscotch Topping by Christina Tosi

100g white miso paste
64g brown sugar
67g mirin
58g unsalted butter, warmed to room temp
Splash of sherry vinegar

2 Tablespoon butter
1 Fuji Apple, cut into small cubes
2 Tablespoon sugar
1/2 cup water
1 cinnamon stick
3/4 cup Golden Grahams

Preheat oven to 350°F. Spread miso paste on parchment paper until about 1/4" thick. Bake for about 30 minutes, until well burnt. Remove from oven and cool. Blend burnt miso with remaining ingredients until smooth and fully incorporated.

Melt butter in a pan over low-medium heat. Add apples, sugar, water and cinnamon stick and mix together. Stir until apples are tender and the water has evaporated.

Put Golden Grahams in a food processor and blitz until you get cereal crumbs. Using a round cookie cutter, start by placing cereal crumbs on the bottom layer, followed by a second layer consisting of apples. Remove the cookie cutter and finish plating with a smear of the burnt miso topping.

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