Dessert

Brown Butter Persimmon Cake with Vanilla Crème Fraîche, Candied Thyme & Crispy Miso Wafer

Name: Brown Butter Persimmon Cake with Vanilla Crème Fraîche, Candied Thyme & Crispy Miso Wafer
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 2 servings
Ingredients: 4 oz unsalted butter; 1 medium Fuyu persimmon (about 4 oz), halved; 6 tbsp brown sugar; 3 tbsp white sugar; 1 large egg; ⅓ cup all-purpose flour; ¼ tsp baking powder; ⅛ tsp ground nutmeg; ⅛ tsp freshly cracked black pepper; Pinch fleur de sel; ⅓ cup crème fraîche; 1 tsp vanilla extract; 1 tbsp honey (for thyme candying); 1 sprig fresh thyme (about 8 leaves); 3 tbsp white miso paste; 1 tbsp butter; 1 tbsp honey; 1 tbsp all-purpose flour; Pinch fleur de sel (for wafer); Micro herbs or edible flowers for garnish

A moist, densely textured cake made with brown butter, brown sugar, and roasted persimmon purée, perfumed with nutmeg and black pepper, is topped with a quenelle of vanilla crème fraîche, garnished with candied thyme leaves, crispy miso tuiles, and finished with a whisper of fleur de sel and micro herbs. The interplay of nutty butter, autumn spice, tart cream, herbal-briny elements, and crispy texture is sophisticated and memorable.

1031cal 11gprotein 110gcarbs 64gfat 30min prep 45min cook 2serves

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