Chocolate Pancakes with Spiced Pears and Miso Caramel
Chocolate Pancakes with Spiced Pears and Miso Caramel
Ingredients
- 1 cup (210 g) sugar
- ¼ cup (60 ml) water
- ½ cup (125 ml) 35% cream, hot
- ¼ cup (55 g) unsalted butter, diced
- 2 tbsp (30 ml) miso
- 1 cup (250 ml) cold water
- 1 tbsp (15 ml) lemon juice
- ½ cup (105 g) sugar
- 1 piece fresh ginger, about 1 inch (2.5 cm) long
- 1 cinnamon stick, about 4 inches (10 cm) long
- 2 star anise
- 3 pears, ripe but firm
- ¾ cup (115 g) unbleached all-purpose flour
- ¼ cup (25 g) cocoa powder, sifted
- 2 tbsp sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup (180 ml) buttermilk, cold
- 2 tbsp butter, melted, plus more for cooking
- 1 egg, yolk and white separated
- ½ cup (125 ml) mascarpone cheese, softened
- ¼ cup (45 g) roasted almonds, roughly chopped
- 2 tbsp roasted white and black sesame seeds
Instructions
- In a pot, bring the sugar and water to a boil. Cook without stirring until the mixture is golden. Remove from the heat. Gradually add the cream. Watch out for splattering.
- Bring the mixture back to a boil just until smooth. Add the butter and mix until melted. Remove from the heat. Add the miso and whisk until smooth. Transfer to a bowl and let cool.
Chocolate Pancakes with Spiced Pears and Miso Caramel