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Butter Mochi with Pineapple Sherbet (Matthew Kenney)

Butter Mochi with Pineapple Sherbet (Matthew Kenney)
5.0 3 évaluations
Prép. 15min
Total 11h 40min
12 portions
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Ingrédients

Poached Pineapple
  • pineapple (approx. 25 oz)
    1
  • water to fully submerge bags (not higher than the max fill level), plus extra for water bath
  • lemon juice
    1 oz
  • ice cubes for water bath
  • sugar to store pineapple
    2 oz
Pineapple Sherbet
  • fresh pineapple skin and core removed, cut into pieces (1 in.)
    14 oz
  • coconut cream
    14 oz
  • sugar
    4 oz
  • simple syrup (see Tip)
    7 oz
  • citric acid
    ½ tsp
  • xanthan gum
    ½ tsp
Butter Mochi
  • vegan butter room temperature, plus extra to grease
    4 oz
  • sugar
    14 oz
  • coconut cream
    12 oz
  • coconut milk
    14 oz
  • plant-based egg substitute e.g. JUST Egg
    7 oz
  • vanilla extract
    ¾ tsp
  • baking powder
    1 tsp
  • salt
    ¾ tsp
  • glutinous rice flour (mochi flour)
    16 oz
Coconut Powder
  • powdered coconut milk
    3 oz
  • confectioners sugar
    1 oz

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
États-Unis

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