Panama Passionfruit with Coconut and Ricotta

Description

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

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

Directions

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.