Miso Caramel, Banana & Ovaltine

Below is the recipe for Miso Caramel from Chopstick Chronicles (www.chopstickchronicles.com)

• Loosen miso with 2 tbs of water (not listed in the ingredients list above) and strain using a sieve. Set aside.

• Heat the cream till just before reaching boiling point. Turn the heat off.

• Place sugar and water in a large and deep saucepan and stir together to dissolve the sugar. 

• Heat the mixture over medium heat and bring it to boil without further stirring. 

• When the sugar mixture becomes golden brown, remove the pan from the heat.

• Pour the pre heated cream in carefully and a little amount at a time, as the caramel will bubble.

• Stir to combine and whisk the loosened miso mixture in.

• Put the saucepan back on low heat and simmer for a minute.

Before the Miso Caramel cools add in the Ovaltine (or drinking chocolate) & stir to mix well. Pour into a storage jar & place in the fridge to cool. The Miso caramel can be kept in the fridge for up to 2 weeks.

Now simply spread a generous amount of the Miso caramel across each Corn Thins slice & layer on the banana. Sprinkle on an additional bit of Ovaltine or drinking chocolate, then enjoy.