INGREDIENTS 

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Creme Fraiche Sorbet:

•  200g Creme fraiche 

•  200g Sugar

•  125g Glucose syrup

•  5g Xanthan powder 

• 1/2 litre Water 

 

 Miso Caramel:

•  200g Sugar

•  50g Miso paste 

• 80g Butter

•  240g Double Cream

 

 Nori Powder:

•  5 sheets of nori 

 

Nori Sugar: 

• 5 sheets of nori 

• 100g of caster sugar

 

 Crispy capers:

•  100g of brined capers

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METHOD

 

 Creme Fraiche Sorbet:

Into a heavy base pan place the water, glucose syrup and sugar. Bring to a boil.  Take off the heat and quickly whisk in the xanthan powder. Place into a paco jet container with the creme fraiche and freeze. Once frozen put into paco jet to churn then serve. 

 

 Miso Caramel:

 Make a dry caramel with the sugar till golden.  Remove from heat.  Slowly whisk in the cream.  Then whisk in the butter and miso. Continue whisking until the mixture starts to thicken. Cool at room temperature. 

 

 Nori Powder:

 Blend nori sheets until a fine powder.  Pass through a fine sieve. 

 

 Nori Sugar:

 Blend nori sheets until a fine powder. Pass through a fine sieve.  Blitz sugar for 20 seconds. Add nori powder and blitz for another 10 seconds to combine.

 

 Crispy Capers:

 Drain capers from the brine.  Heat a heavy based pan of oil to 200c.  Fry the capers in the oil for 20 seconds or until you see them puff.  Remove capers and place onto a cloth to soak up excess oil. While still warm using a bowl shake and toss the capers in your nori sugar until well coated.

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To Finish:

Scoop a ball of sorbet on a chilled plate using a warm spoon, make a large dip into the sorbet. In this dip, spoon in your miso caramel and top with crispy capers. Using small sieve dust the plate with nori powder to finish.