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Recipe courtesy of Robert Irvine

Show: Restaurant: Impossible

Episode: Holiday: Impossible

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Total:: 3 hr 40 min
Active:: 30 min

Yield:: 20 servings

Level:: Easy

Ingredients

1/4 cup powdered gelatin
8 cups heavy cream
4 cups dark brown sugar
1 pound (4 sticks) unsalted butter
5 cups full-fat Greek yogurt
6 tablespoons white miso paste
4 teaspoons vanilla extract
2 teaspoons salt
Serving suggestions: fresh fruit and whipped cream

Directions

Special equipment: twenty 6-ounce serving bowls

Place 1/2 cup cold water in a small bowl and sprinkle the gelatin over the top. Set aside until the gelatin sets and becomes a solid gel, about 10 minutes.

Bring the cream and sugar to a simmer. Whisk in the butter, yogurt, miso, vanilla and salt. Remove from the heat and stir in the gelatin. Using an immersion blender, puree the mixture, then strain through a fine mesh strainer.

Ladle or pour into 6-ounce serving bowls and chill in the refrigerator until set, 3 hours.

Serve cold with fresh fruit and whipped cream.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

My Private Notes

Name: Miso Butterscotch Budino
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT3H40M0.000S
Yield: 20 servings
Ingredients: 1/4 cup powdered gelatin; 8 cups heavy cream; 4 cups dark brown sugar; 1 pound (4 sticks) unsalted butter; 5 cups full-fat Greek yogurt; 6 tablespoons white miso paste; 4 teaspoons vanilla extract; 2 teaspoons salt; Serving suggestions: fresh fruit and whipped cream