Melt the sugar in a saucepan over a medium heat until it turns a golden brown. Keep an eye on the sugar to prevent it from burning. Stir gently as you go to ensure it melts evenly. Add the butter to the melted sugar and stir until melted. Be careful, as the mixture may bubble up. Gradually add the whipping cream, stirring constantly to prevent lumps. Continue stirring until the mixture is smooth and uniform. Stir the white miso into the sauce, making sure to mix it in well so that it is fully incorporated. Let the mixture simmer for a few minutes until it thickens slightly. Keep an eye on the consistency and adjust the simmering time to achieve the desired thickness. Remove the pan from the heat and leave the miso caramel to cool for a few minutes. Transfer the miso caramel to a piping bag for easy handling and storage.
Rinse the blueberries (preferably wild Swedish ones) thoroughly and remove any debris. Prepare the vanilla pod by cutting it in half lengthways and scraping out the seeds with a knife. In a saucepan, combine the rinsed blueberries, sugar, lemon juice and the vanilla seeds from the halved pod. Cook the mixture over a medium heat for about 2 minutes. Stir gently as you go to ensure the sugar dissolves and the blueberries become juicy. Add the lemon juice and stir gently. Let the mixture simmer for a further minute or until it thickens slightly. Remove the saucepan from the heat and remove the halved vanilla pod. Sterilise a preserving jar and its lid by pouring boiling water over them. Carefully pour the preserved blueberries into the sterilised jar. Leave the blueberries to cool at room temperature, then place the lid on the jar. Store the preserved blueberries in the fridge for up to several weeks.
Prepare the pickled blueberries and caramel sauce by following the recipes provided. Make sure they are ready to use when you make the chocolate dish.
Fry the brioche slices in butter in a frying pan over a medium heat until they are nicely browned and crispy on both sides. Take care not to let them burn. Remove the brioche slices from the pan and place them on serving platters or plates.
Spread approximately 2 tablespoons of pickled blueberries on top of each slice of brioche. Cut the tip off a piping bag containing the caramel sauce and pipe a layer of caramel sauce on top of the blueberries. Now place 2 slices of chocolate spread on each slice of brioche. If you want the chocolate to melt slightly, you can briefly heat it with a blowtorch. Be careful to achieve only a glossy surface without melting the chocolate completely. Serve the chocolate treat immediately, whilst it is warm and delicious.
P.S. If you don’t fancy spending time in the kitchen, you’re always welcome to visit us at Aamanns 1921 and enjoy our delicious chocolate treats. Reserve your table here!
