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Butter Mochi with Pineapple Sherbet (Matthew Kenney) Metric

Butter Mochi with Pineapple Sherbet (Matthew Kenney) Metric
5.0 1 évaluation
Préparation 15min
Total 11h 40min
12 portions
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Ingrédients

Poached Pineapple
  • pineapple, fresh (approx. 710 g)
    1
  • water to fully submerge bags (not higher than the max fill level), plus extra for water bath
  • lemon juice
    30 g
  • ice cube for water bath
  • sugar to store pineapple
    60 g
Pineapple Sherbet
  • pineapple, fresh skin and core removed, cut into pieces (2.5 cm)
    395 g
  • coconut cream
    395 g
  • sugar
    115 g
  • simple syrup (see Tip)
    200 g
  • citric acid
    ½ tsp
  • xanthan gum
    ½ tsp
Butter Mochi
  • vegan butter room temperature, plus extra to grease
    115 g
  • sugar
    395 g
  • coconut cream
    340 g
  • coconut milk
    395 g
  • vegan egg substitute e.g. JUST Egg
    200 g
  • natural vanilla extract, pure
    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

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Également présenté dans

Elevated Plant-Based Cuisine by Matthew Kenney 15 Recettes
Canada

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