Panama Passionfruit with Coconut and Ricotta

Panama passionfruit with coconut and ricotta
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•�  8 panama passionfruit •�  2 egg whites

•�  80g caster sugar •�  1 tbsp coconut flour •�  300g very fresh ricotta

Chef: Steve Manfredi Photo: Marco Del Grande Source: The Sydney Morning Herald Monday November 24, 2008 Modern, Quick, Contemporary, Wheat free, Nut free, Dessert Panama passionfruit: This fruit boasts a sublime balance of tang and sweetness. 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. Serves 4