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Butter Mochi with Pineapple Sherbet (Matthew Kenney)

Butter Mochi with Pineapple Sherbet (Matthew Kenney)
5.0 1 Bewertung
Zubereitung 15 Min
Gesamt 11 Std. 40 Min
12 portions
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Zutaten

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

Schwierigkeitsgrad

medium

Nährwerte pro 1 portion

Natrium 300.1 mg
Eiweiß 7.8 g
Brennwert 3333.2 kJ / 796.7 kcal
Fett 36.9 g
Ballaststoffe 4.1 g
gesättigte Fettsäuren 28.2 g
Kohlenhydrate 111.5 g

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Auch enthalten in

Elevated Plant-Based Cuisine by Matthew Kenney 13 Rezepte
Australien und Neuseeland

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