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...

Sugar-free salted peanut butter fudge

2sa 10 dk

Fruit ice cream

10 dk

Turmeric and tequila

24sa 10 dk

Rice cake with sweet azuki bean paste

8sa 30 dk

Sauerkraut

168sa 35 dk

Hot turmeric apple cider

20 dk

Coconut vanilla sorbet with magic chocolate topping

24sa 15 dk

Coconut and maca hot chocolate

24sa 15 dk

Kaffir lime granita

40 dk

Dairy free chocolate coconut custard

15 dk

Vegan butter

8sa 5 dk

Honey ice cream

17sa 45 dk