Miso Crème

• 1 gold gelatine leaf
• 270 g double cream
• 100 g milk<

Soak the gelatine in cold water until soft.

In a pot, combine the cream, milk, amazake and miso and warm up on a low heat. Add the softened gelatine and season with salt to taste.

Pour into the moulds, allow to cool and then freeze. When hard, un-mould and store in the freezer until needed.