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.