Ravneet Gill served up a delicious dairy-free mango souffle with pistachio cream and passionfruit on James Martin’s Saturday Morning.

The ingredients are: 160g mango puree, 5g cornflour, 10g caster sugar, 2 egg whites (60g) and 20g caster sugar.

For the pistachio Cream: 100g whipped cream, 15g pistachio praline paste and 10g honey.

To serve: Chopped pistachios and passionfruit.

see recipes by Ravneet in her book titled: The Pastry Chef’s Guide: The secret to successful baking every time available from Amazon now.