Kombu parfait

Vacuum the parfait with the kombu and leave to infuse in the refrigerator for 24 hours.

For the caramel, boil the sugar with the sake and mirin until it caramelises.

Deglaze with the cream and reduce to a sauce. Add the miso, stir until smooth and leave to cool.

Pass the parfait through a fine sieve and beat until light and airy in a planetary mixer. Add some of the caramel sauce and the chocolate brownie.

Pipe the parfait into the cups and freeze.

Mix all the ingredients for the lace biscuits and spread on to a silicon baking tray.

Bake in the oven at 150°C.

Break into pieces and store in a well-sealed container.

Top the parfait with the caramel sauce, sesame lace biscuit and pieces of chocolate brownie.