Out of stock
Ravifruit Mango is a decadent explosion of ripe mango flavours, enhanced by a thick, luscious mango pulp.
RaviFruit is made up of 90% fruit pulp and 10% sugar using a natural recipe without any added flavour, colour or preservatives. Fruit is harvested when fully ripe, according to strict criteria, ensuring all Ravifruit is of consistent high quality and flavour.
Not available for delivery. In store purchase only.
A light and fruity vegan dessert with a coconut cream and mango jelly using agar agar as a setting agent.
Learn to create macarons using the French method. Bursting with tropical, summer flavours, these macarons are filled with a delicious coconut filling and mango jelly. – Gluten-free.
Experience the unique flavour of matcha tea with this Matcha Mango Petit Gateau. You can replace the matcha with vanilla or cinnamon for a more subtle taste.
World Champion Pastry Chef, Johan Martin, shows you how to create his delicious gluten free and lactose free Tropical entremet.
Yeild 18 petit gateau
Internationally acclaimed pastry chef, Johan Martin, shows you how to create this deliciously exotic entremet.
Yeild 3 x 14cm desserts
Join Robyn Curnow as she creates these delicious tropical verrines comprised of a multitude of layers and textures. Pineapple jelly, crunchy coconut crumble, mango and passionfruit curd, coconut mousse topped with a sugar syrup soaked lime zest and shredded coconut garnish.
1 hour 45 mins
Deniz Karaca gives us tropical flavours of coconut and mango fused with olive sherbet and smooth white chocolate – an eggcellent match!
Flavours of coconut, mango, yuzu and passionfruit are encased in crispy choux, bringing you to a tropical paradise. It’s easy to see why Ricky Wong’s eclair won at Savour Patissier of the Year!
Jerome Landrieu challenges the norm with the sweetness of mango and coconut against the distinctively rich flavour of gruyere cheese.