Miso-Butterscotch Pudding

  1. Bloom gelatine in 1/2 cup water (or 1/4 cup water for trial recipe) for 10 min.
  2. Bring dark brown sugar and cream to a simmer in saucepan.
  3. Whisk in butter, miso, vanilla, salt and gelatine mixture.
  4. Strain through a fine sieve or cheesecloth into bowl.
  5. Chill over ice until cool, but not set.
  6. Fold miso mixture into the whipped cream cheese a little at a time until combined.
  7. Spoon 1/2 cup into each serving bowl; refrigerate until set.
  8. Garnish: Combine pineapple and sugar in saucepan.
  9. Cook on medium heat about 5 min.
  10. or until translucent.
  11. Serve pudding with 2 Tbsp.
  12. glazed pineapple and 1 Tbsp.
  13. whipped cream.

unflavored gelatine, brown sugar, heavy cream, butter, white miso soybean paste, vanilla, salt, philadelphia original cream cheese, fresh pineapple, light brown sugar, whipped cream

Taken from www.kraftrecipes.com/recipes/miso-butterscotch-pudding-171175.aspx (may not work)

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