• Cream cheese 8.8 oz ≒ 250g
• Saikyo miso 1.1 oz ≒ 30g
• Millet sugar 3.5 oz ≒ 100g

A---

• 3 whole eggs
• 1 egg yolk

• Fresh cream 200 cc
• White wine 0.18 oz ≒ 5g
• Lemon juice 0.088 oz ≒ 2.5g

B---

• Flour 0.35 oz ≒ 10g
• Cornstarch 0.21 oz ≒ 6g

• Parmigiano cheese (as you like)

1. Mix A ingredients (egg & yolk) together at room temperature. Mix B ingredients (flour and cornstarch) and put it to the side.
2. Line a cookie sheet with parchment paper.
3. Mix together the room temperature cream cheese and miso, add the cane sugar and mix well again.
4. Add the sifted flour in three parts and mix well.
5. Add the room temperature cream and mix well, then add the sake and lemon juice and mix well.
6. Add powder B to the 5 of the mixture and mix well.
7. Strain once and add 6.
8. With 2 of the mixture and bake in the oven at 460°F (240℃) for 20 minutes.
9. Remove from heat and cool in the refrigerator. Top with Parmigiano cheese.