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Panama Passionfruit with Coconut and Ricotta

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Description Edit

Panama passionfruit: This fruit boasts a sublime balance of tang and sweetness.

  • Chef: Steve Manfredi
  • Photo: Marco Del Grande
  • Source: The Sydney Morning Herald Monday November 24, 2008 Modern, Quick, Contemporary, Wheat free, Nut free, Dessert
  • Serves 4

Ingredients Edit

Directions Edit

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

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