A bowl of food and spoon.

Steamed Miso Custard with Seasonal Mushrooms and Soy Dressing

A total umami bomb from Michelin-starred L'Enclume in England's Lake District. 

21 April, 2022
Average: 4 (2 votes)

serves for

6

ingredients

Miso custard
Chicken stock
280ml
White Miso
40g
Eggs
160g whole egg
Sugar
5g
Salt
2g
Sugar kelp
3g
Mushroom juice
Brown mushrooms
1kg
Soy mushroom dressing
Shallots
80g, diced
Garlic
60g, chopped
Ginger
30g, chopped fresh
Caster sugar
60g
Sake
120ml
Mirin
60ml
Soy sauce
50ml
Mushroom juice
450ml
Prune puree
Prunes
150g, pitted
Sherry vinegar
To taste
Seasonal mushrooms
Seasonal mushrooms
120g
Butter
30g
Garlic
1 clove, crushed
To finish
Chives
10g, chopped

Step 01

For the miso custard

Boil stock, add sugar kelp, miso and sugar and leave to infuse for 1 hour, then strain.

Step 02

Add eggs and salt and blend with a hand blender until combined, then pass through a cheese cloth.

Step 03

Leave to rest so the air leaves the mix, it’s important for the texture.

Step 04

Gently pour into a new container and blow-torch the bubbles off the top.

Step 05

Spoon 100g of the mix into a bowl, place clingfilm over the top, then steam at 80°C for 15 mins until lightly set.

Step 06

For the mushroom juice

Place the mushrooms in a 9-inch baking tray and clingfilm.

Step 07

Steam overnight at 75°C.

Step 08

Strain the juice.

Step 09

Blend the mushrooms and press them to get all the juice out.

Step 10

For the soy mushroom dressing

Make a dark caramel with the sugar, then add the shallot, garlic and ginger. 

Step 11

Cook on a low heat for 5 minutes.

Step 12

Deglaze the pan with the mirin and sake, and reduce by half.

Step 13

Add the mushroom juice and soy sauce, and simmer for 30 minutes.

Step 14

Strain the stock and reduce until the flavour is concentrated.

Step 15

For the prune puree

Cover the prunes with water in a small pan and bring to a simmer.

Step 16

Cook the prunes until very soft and the water has reduced.

Step 17

Blend the prunes until smooth.

Step 18

Season with salt and sherry vinegar to taste.

Step 19

For the seasonal mushrooms

Fry the mushrooms in the butter with the garlic clove until golden brown, season with salt and drain off any excess butter.

Step 20

To finish

Pipe dots of the prune puree over the top of the custard.

Step 21

Spoon over the mushroom dressing to cover the top of the custard.

Step 22

Sprinkle over the chopped chives and top with the roasted mushrooms. Serves 6-8. 

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