Mango Mousse Cake with Coconut & Passion Fruit | MiNDFOOD
Mango Mousse Cake with Coconut & Passion Fruit. Perfect for a sunny afternoon, this delicious gluten-free mousse cake uses coconut flour for a featherlight base. Top with in season passionfruit.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mindfood.com.
Ingredients
- 30g Butter, melted
- 2 Whole eggs
- 20g Honey
- 20g Milk
- 4g Lemon juice
- 40g Coconut flour (available from your health food store)
- 35g Caster sugar
- 1g Baking powder
- A pinch of salt
- 80g Caster sugar
- 75g Water
- 10g Gelatine (Titanium grade)
- 300g Frozen mango puree
- 7g Fresh lime juice
- 300g Thickened cream
- 1 Passion fruit
- 50g Apricot or passion fruit jam
- 20g Water
- Red passion fruit liquor
- A little cornflour to thicken
- 50g Toasted threaded coconut
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