Miso Caramel Apple Speculoos

 

Ingredients

For the Main Component:

2 Granny Smith apples, peeled and diced

1 tbsp unsalted butter

1 tbsp brown sugar

1/2 tsp ground cinnamon

For the Secondary Component:

1/2 cup heavy cream, chilled

1/4 cup mascarpone cheese

6 Speculoos cookies (Biscoff), crushed into coarse

crumbs

For the Sauce:

1/4 cup granulated sugar

1 tbsp unsalted butter

2 tbsp heavy cream

1 tsp white miso paste

For Garnish (optional):

1 Speculoos cookie, halved

1 pinch flaky sea salt

Directions

In a small skillet over medium heat, melt 1 tablespoon of

butter. Add the diced apples, brown sugar, and

cinnamon.

Cook the apples for 6 to 8 minutes until tender and

caramelized, then set aside to cool.

To make the sauce, heat granulated sugar in a small

saucepan over medium heat until it melts and turns a

deep amber color.

Stir in 1 tablespoon of butter and 2 tablespoons of heavy

cream until smooth. Remove from heat and whisk in the

miso paste; let cool.

In a medium bowl, whisk the chilled heavy cream and

mascarpone together until stiff peaks form.

Begin assembly by placing half of the crushed Speculoos

cookies at the bottom of two serving glasses.

Add a layer of the caramelized apples, followed by a

generous drizzle of the miso caramel sauce.

Spoon the mascarpone cream over the apples.

Top with the remaining cookie crumbs and another

drizzle of caramel.

Garnish with a halved cookie and a tiny pinch of flaky

sea salt.