Panama passionfruit boasts a sublime balance of tang and sweetness.
8 panama passionfruit
2 egg whites
80g caster sugar
1 tbsp coconut flour
300g very fresh ricotta
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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