Pinapple Gyoza from Chef Jason Licker of Ku De Ta
A delicious dessert that has lemongrass marinated pineapple wrapped in a gyoza skin paired with coconut sorbet and mango-passion coulis. So you have cold, cold, crispy, creamy, sweet and acidic.
Keywords
- hotels & travel
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Cooking tools:
- Instant-read thermometer
- Kitchen scale
- Freezer
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Airtight container
- Plate
Ingredients
- 3g of Gyoza skin (frozen or fresh)
- 500g pineapple
- 250g simple syrup
- 100g lemongrass
- 1g/100g filling xanatham gum
- 1000g coconut puree
- 114g glucose powder
- 11g sorbet stabilizer
- 40g Trimoline
- 341g sugar
- 990g water
- 400g mango puree
- 10g passion fruit puree
- 100g simple syrup
- 5g xantham gum
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