Mango Lychee by Richard Hawke | Pastry Arts
A gluten-free dessert recipe from Richard Hawke combining almond shortbread, moist almond sponge, mango coulis, and lychee mousse in the most delicious way.
Ingredients
- 130 g coconut oil
- 325 g brown rice flour
- 126 g confectioners’ sugar
- 42 g almond meal
- 5 g guar gum
- 8 g salt
- 70 g whole eggs
- 38 g water
- 510 g mango puree (preferably Capf
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