Butter Mochi with Pineapple Sherbet (Matthew Kenney)

Butter Mochi with Pineapple Sherbet (Matthew Kenney)

5.0 1 évaluation

Préparation 15min

Total 11h 40min

12 portions

Ingrédients

Poached Pineapple

fresh pineapple (approx. 710 g)
1
water to fully submerge bags (not higher than the 2L maximum fill level)
lemon juice
30 g
ice cubes for water bath
water for water bath
white sugar to store pineapple
60 g

Pineapple Sherbet

fresh pineapple skin and core removed, cut into pieces (2.5 cm)
395 g
coconut cream
395 g
white sugar
115 g
sugar syrup (see Tips)
200 g
citric acid
½ tsp
xanthan gum
½ tsp

Butter Mochi

vegan butter room temperature, plus extra to grease (see Tips)
115 g
white sugar
395 g
coconut cream
340 g
coconut milk
395 g
vegan egg substitute
200 g
natural vanilla extract
¾ tsp
baking powder
1 tsp
salt
¾ tsp
glutinous rice flour (mochi flour)
450 g

Coconut Powder

coconut milk powder
85 g
icing sugar
30 g

Niveau

moyen

Infos nut. par 1 portion

Sodium 300.1 mg

Protides 7.8 g

Calories 3333.2 kJ / 796.7 kcal

Lipides 36.9 g

Fibre 4.1 g

Graisses saturées 28.2 g

Glucides 111.5 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Elevated Plant-Based Cuisine by Matthew Kenney 13 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Sherbet bags

4h 20min

Crunchy caramel ice cream slice

24h 35min

Chocolate cream cookies

1h 30min

English muffins

3h 10min

Strawberry and rose water macarons

2h 50min

Robot cake

2h

Peanut butter and jam doughnuts

2h 40min

Strawberry fizz

10min

Mango, coconut and lychee icy poles

7h 45min

Chocolate custard mille feuille

8h 15min

Fresh fruit punch

24h 20min

Banoffee arctic roll

28h 40min