Butter Mochi with Pineapple Sherbet (Matthew Kenney)

Butter Mochi with Pineapple Sherbet (Matthew Kenney)

5.0 1 évaluation

Prép. 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

Tu aimes ce que tu vois?

Cette recette et plus de 100 000 autres t'attendent !

Inscrive-toi à notre essai gratuit de 30 jours et découvre 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

Tu pourrais aussi aimer...

Simple butter biscuits

3h 20min

Tri-coloured snow cones

1h

Waffles

25min

Chevre (Matthew Kenney)

22h 5min

Spooktacular snow cones

10min

New York-style cheesecake with strawberry sauce

26h 10min

Christy Tania's Macarons with strawberry cream cheese ganache

27h

Lemonade

10min

Fruit ice cream

10min

Quinoa puddings with raspberry sauce

2h

Melon smoothie bowl

50min

Banana caramel thickshake (Toddlers and beyond)

24h 10min