Fusion Brûlée with Persimmon, Cardamom-Miso Cream, and Black Sesame (variant 71ab1c25) - photo 1
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Fusion Brûlée with Persimmon, Cardamom-Miso Cream, and Black Sesame (variant 71ab1c25)

Desserts Fusion cuisine 90 min Medium 7 wyświetleń ~38.07 PLN - (0)
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Description

A seasonal fusion dessert combining the sweetness of ripe persimmons, a creamy cardamom cream made from cream and white miso, and a crunchy element from roasted almonds and black sesame. The dish has a contrast of textures: soft, caramelized fruits with a brittle crunch and delicate cream, while the flavors blend elements of Asian miso and sesame with classic French crème brûlée. Perfect as an impressive dessert for winter and early spring dinners, serve in deep ramekins or on small plates, garnished with citrus zest and edible flowers for visual effect. The composition is aromatic, with sweet-salty accents and distinct notes of cardamom and roasted nuts.

Ingredients Used

Ingredients (14)

Servings:
4
  • Persimmon 3 szt.
  • 30% heavy cream 300 ml
  • Egg 3 szt.
  • White sugar 120 g
  • White miso paste (shiromiso) 30 g
  • White chocolate 100 g
  • Butter 50 g
  • Almonds (whole, blanched) 100 g
  • Sea salt 1 g
  • Vanilla extract 5 g
  • Sugar for caramelization (for the top) 40 g
  • 🌿 Przyprawy
  • Black sesame 10 łyżeczek
  • Ground cardamom 2 g
  • ✨ Opcjonalne
  • Yuzu zest (optional) 5 g
💰 Szacowany koszt dania: ~38.07 PLN (9.52 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preliminary preparations

1

Preheat the oven to 150°C (fan 130°C). Prepare 4 heatproof ramekins or small crème brûlée dishes with a capacity of about 150–200 ml each. Wash the persimmons, dry them with a paper towel, and cut each in half lengthwise; check if the center is soft — ripe fruits should yield to gentle pressure.

Ingredients: Persimmon
Use a large knife with a good edge to cut the persimmon. A baking tray with high edges is best for the water bath, along with heatproof bowls. Do not peel the persimmon; the skin is edible and holds its shape nicely after baking.
2

Place the halved persimmons cut side up in a baking dish lined with parchment paper, ensuring they do not touch each other. If the fruit is very juicy, gently scoop out a bit of the flesh with a teaspoon to create a shallow indentation (do not discard the flesh — it can be used for sauce).

Ingredients: Persimmon
We will prepare the water bath in the next step — the baking tray should fit the ramekins with the kaki. Do not make too deep a hollow, as the fruits will sink during baking.

Cardamom-Miso Cream

3

In a small pot, pour in the cream and heat over medium heat until just about to boil (bubbles will appear at the edges) — this will take 3–5 minutes. Remove from heat. Add the ground cardamom and vanilla extract, and mix thoroughly with a wooden spoon. Measure out the white miso paste and dilute it in 2–3 tablespoons of hot cream in a separate bowl, stirring vigorously to avoid lumps; then pour it back into the pot with the cream and mix.

Ingredients: 30% heavy cream, Ground cardamom, Vanilla extract, White miso paste (shiromiso)
Use a whisk or a silicone spatula. Miso dissolves better when you first mix it with a small amount of warm cream — this will help avoid lumps. Do not bring the cream to a rapid boil.
4

In a bowl, whisk the eggs with 80 g of sugar (use a whisk) until the sugar partially dissolves and the mixture is slightly frothy. Very slowly pour the hot cream with miso into the eggs, first by the tablespoon, constantly whisking (tempering) to avoid curdling the eggs. Once you have poured in half of the cream, you can pour in the rest in a thin stream, continuing to mix. Strain the mixture through a fine sieve into a clean bowl to remove any lumps.

Ingredients: Egg, White sugar, 30% heavy cream, White miso paste (shiromiso)
Tempering is critical: if you pour in the hot cream too quickly, the eggs may curdle and lumps will form. Straining will ensure a smooth cream.

Baking

5

Place the halved persimmons in heatproof ramekins (one half in each) and pour the prepared cream mixture in such a way that it fills the ramekins with fruit (up to about 80% full). Place the ramekins in a large baking dish and fill it with hot water halfway up the sides of the ramekins (water bath). Put it in the preheated oven and bake for 25–30 minutes. The cream should be set at the edges and slightly soft in the center — when you shake the ramekins, the center should gently quiver like jelly.

Ingredients: Persimmon, Egg, 30% heavy cream, White sugar, White miso paste (shiromiso)
Use an oven thermometer if you have one — the temperature of the water bath should be stable. Do not bake for too long, the cream will harden; a set edge and a slight jiggle in the center are signs of perfect baking.

Cooling

6

Remove the baking dish from the oven (be careful of the steam) and carefully transfer the ramekins to a cooling rack. Leave to cool at room temperature for 30 minutes, then place in the refrigerator for at least 2 hours (you can also leave them overnight). The cream will set and the flavors will meld.

Ingredients: Persimmon
Cooling in the fridge is essential for achieving a creamy yet firm texture. Use a cooling rack to allow the ramekins to cool evenly.

Almond-Miso Praline

7

In a medium skillet without fat, toast the almonds for 3–4 minutes over medium heat until they start to smell fragrant and lightly brown. Add butter and 40 g of sugar; stir with a wooden spoon until the sugar dissolves and coats the almonds (2–3 minutes). Add 10 g of white miso paste and mix vigorously — the mixture should caramelize and coat the almonds. Transfer the hot almonds to parchment paper, spread them in a thin layer, and wait for them to harden (10–15 minutes), then chop coarsely with a knife into uneven pieces.

Ingredients: Almonds (whole, blanched), Butter, White sugar, White miso paste (shiromiso)
Use a wide, heavy skillet. Be careful, the sugar mass is very hot — do not touch it with bare hands. If the mass burns, throw it away and start over.

Black sesame tuile (crumble)

8

In a small bowl, mix black sesame (30 g) with 20 g of chopped hard white dough (optionally finely ground almonds with a bit of sugar — but this is NOT necessary) or simply with 10 g of melted butter and 10 g of sugar. Spread thin 'cakes' on baking paper and bake at 170°C for 6–8 minutes until the edges turn golden. After baking, gently remove and let cool — once set, they will be crispy.

Ingredients: Black sesame, Butter, White sugar, Almonds (whole, blanched)
If you want to achieve very thin tuile, spread the mixture in a thin layer with a silicone spatula. Be careful, as tuile can burn quickly — monitor the color and shorten the baking time if your oven heats more intensely.

White chocolate and miso ganache

9

In a saucepan, heat 100 ml of cream (you can add it a tablespoon at a time) almost to boiling (do not bring to a boil). Pour it over the chopped white chocolate in a bowl and wait 1 minute, then stir until the chocolate melts. Add 10 g of white miso paste and mix thoroughly until smooth and glossy. Let it cool to room temperature; it will thicken.

Ingredients: White chocolate, 30% heavy cream, White miso paste (shiromiso)
Use a metal or glass bowl over a pot of hot water to melt the chocolate (double boiler method) if you want more control. The ganache should be smooth and slightly thick — if it’s too runny, place it in the fridge for a short time and stir every few minutes.

Caramelization (brûlée)

10

Remove the ramekins from the refrigerator. Evenly sprinkle the surface of each cream with a thin layer of caramelization sugar (about 10 g per ramekin). Use a kitchen torch for caramelization: hold the torch about 10–15 cm above the surface and move it evenly until the sugar melts and a shiny, golden-amber crust forms (this will take 1–2 minutes). The crust should be thin and crispy once cooled.

Ingredients: Sugar for caramelization (for the top)
If you don't have a burner, you can place the ramekins briefly under the very hot grill in the oven (broil) — watch very closely (for a few seconds) to prevent the sugar from burning. The brief cooling will create the perfect crust.

Assembly and decoration

11

On each brûlée shell, gently place a piece of sesame tuile (standing for height) and a few pieces of chopped almond praline around. On the side, arrange a half of a kaki (if available) or a piece of fresh fruit for color. Drizzle a thin line of white chocolate ganache next to the shell (use a teaspoon). If using, lightly sprinkle with yuzu zest and add edible flowers as decoration.

Ingredients: Black sesame, Almonds (whole, blanched), White chocolate, Yuzu zest (optional), Sugar for caramelization (for the top)
Arrange the elements gently so that the brûlée shell does not crack. Use a pastry tweezers to place the edible flowers and pieces of tuile. Additionally, you can add yuzu zest for a refreshing flavor (optional).

Serving

12

Serve the dessert chilled, right after caramelizing the shell (the shell should be crunchy). Each portion should be prepared just before serving to maintain the contrast between the cold cream and the hot, crunchy shell.

Ingredients: Persimmon, Sugar for caramelization (for the top)
Serve in small, deep plates with crème brûlée spoons. If you are preparing more portions, caramelize just before serving at the table.

Fun Fact

💡

The brûlée technique comes from France (crème brûlée), but combining it with miso is an example of Japanese-French fusion — miso adds depth of umami, which contrasts beautifully with the traditional sweetness and crispy crust.

Best for

kolacja zimowa romantyczna kolacja przyjęcie degustacyjne

Tips

🍽️ Serving

Caramelize just before serving to keep the crust crispy. Serve with a small cup of green tea (e.g., sencha) or lightly sparkling prosecco to balance the sweetness. For aesthetic effect, place the tuile upright and add edible flower petals.

🥡 Storage

Store the cream in the refrigerator for up to 48 hours in tightly sealed ramekins before caramelizing. Do not store the caramelized shells — it's best to make them just before serving. Store the praline and tuile in an airtight container at room temperature for up to 3 days.

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