
Steamed Miso Custard with Seasonal Mushrooms and Soy Dressing
A total umami bomb from Michelin-starred L'Enclume in England's Lake District.
serves for
ingredients
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.