Miso-Butterscotch Pudding
- 4 tsp. KNOX Unflavored Gelatine
- 1 cup dark brown sugar
- 3-1/4 cups heavy cream
- 1/2 cup butter, cubed
- 4 tsp. white miso soybean paste
- 1 tsp. vanilla
- 1/4 tsp. salt
- 3 cups PHILADELPHIA Original Cream Cheese, whipped until light and fluffy
- Garnish
- 2 cups fresh pineapple, peeled, cored, small diced
- 1/2 cup light brown sugar
- 1 cup whipped cream
- Bloom gelatine in 1/2 cup water (or 1/4 cup water for trial recipe) for 10 min.
- Bring dark brown sugar and cream to a simmer in saucepan.
- Whisk in butter, miso, vanilla, salt and gelatine mixture.
- Strain through a fine sieve or cheesecloth into bowl.
- Chill over ice until cool, but not set.
- Fold miso mixture into the whipped cream cheese a little at a time until combined.
- Spoon 1/2 cup into each serving bowl; refrigerate until set.
- Garnish: Combine pineapple and sugar in saucepan.
- Cook on medium heat about 5 min.
- or until translucent.
- Serve pudding with 2 Tbsp.
- glazed pineapple and 1 Tbsp.
- 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)