Butter Mochi with Pineapple Sherbet (Matthew Kenney)

Butter Mochi with Pineapple Sherbet (Matthew Kenney)

5.0 1 valutazione

Prep. 15min

Totale 11h 40min

12 portions

Ingredienti

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

Difficoltà

media

Valori nutritivi per 1 portion

Sodio 300.1 mg

Proteine 7.8 g

Calorie 3333.2 kJ / 796.7 kcal

Grassi 36.9 g

Fibre 4.1 g

Grassi saturi 28.2 g

Carboidrati 111.5 g

Ti piace quello che vedi?

Questa ricetta e più di 100 000 altre ti aspettano!

Registrati per una prova gratuita di 30 giorni e scopri il mondo di Cookidoo®. Senza alcun vincolo.

Registrati gratis Ulteriori informazioni

Presente anche in

Elevated Plant-Based Cuisine by Matthew Kenney 13 ricette
Australia e Nuova Zelanda

Potrebbe anche interessarti...

Sicilian ricotta cheesecake with botrytis soaked figs

30h 25min

Lime sherbet

4h 15min

Cashew panna cotta with raspberry sauce

3h 20min

Coconut matcha panna cotta

3h 50min

Frozen strawberry cheesecake

24h

Pavlova towers

4h 30min

Chocolate custard mille feuille

8h 15min

Coconut coffee crunch

24h 20min

Steamed pork pancakes (Bianca Mazur)

28h 20min

Chocolate mint thins

2h 30min

Boba Cheesecake

6h 45min

Chocolate pudding

6h 30min