Sereh & Miso butterscotch
I love surprising combinations and this one works particularly well! Add to that that this one is very easy to make and I really can’t think of a reason you shouldn’t try it!
Ingredients
- ½ Granny Smith apple
- 4 slices of Indonesion Pandan layered cake (spekkoek)
- 4 scoops of coconut ice cream
- 25 gr salted butter
- 90 gr light brown sugar
- 75 ml heavy cream
- ½ vanilla pod/bean
- ½ tbsp white miso
- 1 stalk of lemongrass
- Atsina cress
Instructions
Preparation
- Wash the Granny Smith apple, cut it in four pieces, remove the core and then cut half of the apple in small pieces (see picture).
- Cut the sereh in 4 pieces lengthwise.
Sereh & miso butterscotch
- Put the butter, sugar and 45 ml of the heavy cream in a saucepan and stir until smooth.
- Then add the sereh.
- Now without stirring, let the mixture cook at a bubbling simmer for 3 minutes.
- Take the sauce off the heat and stir in the remaining 30 ml of heavy cream, the miso and the seeds of the vanilla bean.
Serve
- Take four plates or bowls and pour some of the sauce in each one. Add some pieces of apple to the sauce.
- Then put 4 thin slices of pandan flavoured Indonesian layered cake (spekkoek) on top.
- Add a scoop of coconut ice cream on top of each one.
- Finally add a little bit of cress to the ice cream.