Butter Mochi with Pineapple Sherbet (Matthew Kenney)

Butter Mochi with Pineapple Sherbet (Matthew Kenney)

5.0 1 değerlendirme

Hazırlık 15 dk

Toplam 11sa 40 dk

12 portions

Malzemeler

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

Zorluk

orta

Besin Değeri şuna göre 1 portion

Sodyum 300.1 mg

Protein 7.8 g

Kalori 3333.2 kJ / 796.7 kcal

Yağ 36.9 g

Lif 4.1 g

Doymuş Yağ 28.2 g

Karbonhidrat 111.5 g

Gördüklerinizi beğendiniz mi?

Bu tarif ve 100 000'den fazla tarif sizi bekliyor!

30 günlük ücretsiz denememize kaydolun ve Cookidoo® dünyasını keşfedin. Hiçbir koşul yok.

Ücretsiz kaydol Daha fazla bilgi

Ayrıca öne çıkanlar

Elevated Plant-Based Cuisine by Matthew Kenney 13 Tarif
Avustralya ve Yeni Zelanda

Bunları da beğenebilirsiniz...

Sherbet bags

4h 20min

English muffins

3h 10min

Crunchy caramel ice cream slice

24h 35min

Strawberry and rose water macarons

2h 50min

Little piggy faces

2h 30min

Cap and headphones

3h 45min

Jelly roll-ups

25h 45min

Strawberry fizz

10min

Mango, coconut and lychee icy poles

7h 45min

Banoffee arctic roll

28h 40min

Fresh fruit punch

24h 20min

Robot cake

2h