Dessert Mookata with Pineapple and Banana

Name: Dessert Mookata with Pineapple and Banana
Prep time: 40 min
Total time: 1 h 10 min
Yield: 4 Portions
Ingredients: 4 Mini bananas (halved); 200g Pineapple (cut into pieces); 2 tbsp. Maple syrup; 2 stalks Lemongrass (chopped); tsp. Freshly crushed coffee beans; 1 Grated tonka bean; 700ml Coconut milk; 500ml Lychee juice; 2 stalks Lemongrass (lightly smashed); 100g Small tapioca pearls; 200g Lychee (peeled and pitted); 1 Dragon fruit (sliced); 1 Star fruit (sliced); 400g Greek yogurt; 200ml Cream; 100g Powdered sugar (adjust to taste); 1 tsp. Vanilla extract; 1 tbsp. Lemon juice; 2 Yuzu (sliced or as juice)

1h 10m
- Préparer 40 min
- Repos 30 min

Recipe for Mookata

Ingrédients

4 Personnes

Marinade for the Fruits:
4 Mini bananas (halved)
200 g Pineapple (cut into pieces)
2 tbsp. Maple syrup
2 stalks Lemongrass (chopped)
tsp. Freshly crushed coffee beans
1 Grated tonka bean
Broth for the Hotpot:
700 ml Coconut milk
500 ml Lychee juice
2 stalks Lemongrass (lightly smashed)
Side Dishes:
100 g Small tapioca pearls
200 g Lychee (peeled and pitted)
1 Dragon fruit (sliced)
1 Star fruit (sliced)
Yogurt Ice Cream:
400 g Greek yogurt
200 ml Cream
100 g Powdered sugar (adjust to taste)
1 tsp. Vanilla extract
1 tbsp. Lemon juice
Salt
As decoration:
Shiso leaves
Fresh lemon balm
2 Yuzu (sliced or as juice)

Preparation

Étape 1

Preparation of Yogurt Ice Cream: Mix Ingredients: In a large bowl, combine the Greek yogurt with powdered sugar, vanilla extract, lemon juice, and a pinch of salt. Whip the Cream: In a separate bowl, whip the cream until stiff peaks form. Combine Mixtures: Gently fold the whipped cream into the yogurt mixture until well combined. Freeze: Transfer the mixture to an airtight container and freeze for at least 4-6 hours until firm.

Marinade for the Fruits:

tbsp. Maple syrup

stalks Lemongrass (chopped)

tsp. Freshly crushed coffee beans

Grated tonka bean

Yogurt Ice Cream:

g Greek yogurt

ml Cream

g Powdered sugar (adjust to taste)

tsp. Vanilla extract

tbsp. Lemon juice

Salt

Étape 2

Preparation of Fruits: Mix Ingredients: Combine all the ingredients in a bowl. Marinate: Add the bananas and pineapple to the marinade and let sit for at least 30 minutes. Prepare Broth: Pour the coconut milk and lychee juice into the Mookata pan. Add Lemongrass: Add the lemongrass and bring to a simmer.

Marinade for the Fruits:

Mini bananas (halved)

g Pineapple (cut into pieces)

Broth for the Hotpot:

ml Coconut milk

ml Lychee juice

stalks Lemongrass (lightly smashed)

Étape 3

Heat the Grill Plate: If desired, add a little oil to the heated Mookata grill plate. Grill the Fruits: Place the marinated mini bananas and pineapple on the grill surface and grill until lightly caramelized and warm. Cook the Side Dishes: Add the tapioca pearls to the broth and simmer for 5-10 minutes, adding more juice or coconut water if needed. Finish with Fruits: Lychees, star fruit, and dragon fruit can be added to the broth at the very end. Scoop Ice Cream: Use an ice cream scoop or spoon to serve the yogurt ice cream into bowls. Plate: Arrange together with your dessert Mookata, grilled fruits, the coconut-lychee broth, and the side dishes. Garnish: Decorate with fresh yuzu slices, lemon balm, and shiso leaves.

Side Dishes:

g Small tapioca pearls

g Lychee (peeled and pitted)

Dragon fruit (sliced)

Star fruit (sliced)

As decoration:

Shiso leaves

Fresh lemon balm

Yuzu (sliced or as juice)

Dessert Mookata with Pineapple and Banana

Ingrédients

Preparation

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