Panama passionfruit with coconut and ricotta

all details

Panama passionfruit boasts a sublime balance of tang and sweetness.

Panama passionfruit with coconut and ricotta
Photo: Marco Del Grande

Ingredients

  • 8 panama passionfruit
  • 2 egg whites
  • 80g caster sugar
  • 1 tbsp coconut flour
  • 300g very fresh ricotta

Method

Slice the passionfruit a third of the way from the top and scoop out the seeds, keeping them in a bowl. Mix the caster sugar and coconut flour together. Pass the ricotta through a fine sieve to remove any lumps. Put the egg whites in a bowl and whisk them till they form soft peaks. Add the sugar and flour mixture a little at a time, continually whisking, till they are glossy and stiff. Fold into the ricotta with half the passionfruit seeds so the mixture is well-incorporated and light. Fill the passionfruit shells and serve with the remaining passionfruit seeds on top.

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  • Course - Dessert

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Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April