Butter Mochi with Pineapple Sherbet (Matthew Kenney) Metric

Butter Mochi with Pineapple Sherbet (Matthew Kenney) Metric

5.0 1 évaluation

Prép. 15min

Total 11h 40min

12 portions

Ingrédients

Poached Pineapple

pineapple, fresh (approx. 710 g)
1
water to fully submerge bags (not higher than the max fill level), plus extra for water bath
lemon juice
30 g
ice cube for water bath
sugar to store pineapple
60 g

Pineapple Sherbet

pineapple, fresh skin and core removed, cut into pieces (2.5 cm)
395 g
coconut cream
395 g
sugar
115 g
simple syrup (see Tip)
200 g
citric acid
½ tsp
xanthan gum
½ tsp

Butter Mochi

vegan butter room temperature, plus extra to grease
115 g
sugar
395 g
coconut cream
340 g
coconut milk
395 g
vegan egg substitute e.g. JUST Egg
200 g
natural vanilla extract, pure
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

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Également présenté dans

Elevated Plant-Based Cuisine by Matthew Kenney 15 Recettes
Canada

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