Banana, Miso Butterscotch Puff

Playing salt off sugar is nothing new as chefs have been doing it forever, but now it’s getting more attention. The technique is sublime at releasing and enhancing sweet flavors, such as salted caramel (which I could eat like soup) and dark chocolate-covered bacon (incredible, don’t knock it till you’ve tried it). However, just adding salt to sweets is elementary stuff. The true challenge is selecting an unconventional savory component, such as white miso, to amplify and perfect a dessert.