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

Vuoi preparare questa ricetta?

Questa e altre 100 000 ricette ti aspettano!

Registrati per una prova gratuita di 30 giorni e scopri tutto il mondo Cookidoo®.

Registrati gratis Ulteriori informazioni

Presente anche in

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

Ti potrebbe interessare anche...

Dairy free coconut caramel ice cream with crêpes

8h 20min

Davidson plum cheesecake slice

2h 45min

Baked cheesecake

2h 55min

Mango cheesecake

6h 35min

Chocolate Easter egg

1h 20min

Chocolate cream cookies

1h 30min

Nasi impit (compressed rice cakes)

6h 40min

Prawn dumplings with dipping sauce (Brendan Pang)

2h 50min

Giant doughnuts

2h 40min

Matcha and mango frozen yoghurt

18h 25min

Temaki sushi

1h 40min

Raw chocolate beetroot cake

2h 15min