Dispositivos y accesorios
Butter Mochi with Pineapple Sherbet (Matthew Kenney)
Prep. 15min
Total 11h 40min
12 portions
Ingredientes
Poached Pineapple
-
fresh pineapple (approx. 710 g)1
-
water to fully submerge bags (not higher than the 2L maximum fill level)
-
lemon juice30 g
-
ice cubes for water bath
-
water for water bath
-
white sugar to store pineapple60 g
Pineapple Sherbet
-
fresh pineapple skin and core removed, cut into pieces (2.5 cm)395 g
-
coconut cream395 g
-
white sugar115 g
-
sugar syrup (see Tips)200 g
-
citric acid½ tsp
-
xanthan gum½ tsp
Butter Mochi
-
vegan butter room temperature, plus extra to grease (see Tips)115 g
-
white sugar395 g
-
coconut cream340 g
-
coconut milk395 g
-
vegan egg substitute200 g
-
natural vanilla extract¾ tsp
-
baking powder1 tsp
-
salt¾ tsp
-
glutinous rice flour (mochi flour)450 g
Coconut Powder
-
coconut milk powder85 g
-
icing sugar30 g
Dificultad
medio
Inf. nutricional por 1 portion
Sodio
300.1 mg
Proteína
7.8 g
Calorías
3333.2 kJ /
796.7 kcal
Grasa
36.9 g
Fibra
4.1 g
Grasas saturadas
28.2 g
Carbohidratos
111.5 g
¿Te gusta lo que ves?
¡Esta receta y más de 100 000 otras te esperan!
Registrarse gratis Más informaciónTambién podría gustarte...
Coconut vanilla sorbet with magic chocolate topping
24h 15min
Apricot apple pie
1h 40min
Spelt bread rolls
1h 45min
Quince, burnt tahini custard with blackberry vinegar snow (Ray Capaldi)
4h 25min
Yu Sheng Prosperity salad (Thermomix® Cutter, using modes)
30min
Avocado Tikka (Matthew Kenney)
6h 5min
"To die for" mini pavlovas (TM6)
2h 40min
Rice crackers
55min
Grain salad lettuce cups (Dani Valent)
1h 55min
Rustic bread
2h
Sweet chilli sauce
1h 5min
Gluten free Mediterranean bread
1h 35min