Panama passionfruit with coconut and ricotta

Panama passionfruit with coconut and ricotta
Panama passionfruit with coconut and ricotta Photo: Marco Del Grande
Dietary
Nut-free

Panama passionfruit boasts a sublime balance of tang and sweetness.

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.

Comments