Baked apples with miso caramel & homemade rich crème fraîche

Place the peeled apples in a vacuum bag and seal. Steam-bake at 100°C for 25–30 minutes. Rapidly cool the apples to stop the cooking process.

In a saucepan, combine water and sugar. Bring to a boil and cook until golden.

Gradually add cream and let it boil for about 1 minute.

Remove the caramel from the heat, let it cool slightly, then blend in the miso using a stick blender until smooth.

Combine whipped cream and buttermilk in a container and cover with a cloth.

Let sit at room temperature for 24 hours or until thickened.

Transfer to the fridge. After a few hours, skim off the top 0.5 cm layer – this is fat that has settled and gives an undesired texture to the finished crème fraîche.