Miso-Butterscotch Pudding

Directions

1. 1
   Bloom gelatine in 1/2 cup water (or 1/4 cup water for trial recipe) for 10 min.
2. 2
   Bring dark brown sugar and cream to a simmer in saucepan.
3. 3
   Whisk in butter, miso, vanilla, salt and gelatine mixture.
4. 4
   Strain through a fine sieve or cheesecloth into bowl.
5. 5
   Chill over ice until cool, but not set.
6. 6
   Fold miso mixture into the whipped cream cheese a little at a time until combined.
7. 7
   Spoon 1/2 cup into each serving bowl; refrigerate until set.
8. 8
   Garnish: Combine pineapple and sugar in saucepan.
9. 9
   Cook on medium heat about 5 min.
10. 10
    or until translucent.
11. 11
    Serve pudding with 2 Tbsp.
12. 12
    glazed pineapple and 1 Tbsp.
13. 13
    whipped cream.