Panama Passionfruit with Coconut and Ricotta

Cut the panama passionfruit in half and scoop the pulp and seeds into a fine-mesh sieve, pressing gently to extract the juice while retaining the seeds; set aside the seeds and juice separately.

Combine the very fresh ricotta with 60 g of caster sugar in a bowl, stirring until smooth and well incorporated.

In a separate, clean bowl, whisk the egg whites with an electric mixer until soft peaks form, gradually adding the remaining 20 g of caster sugar to create a light meringue.

Gently fold the meringue into the ricotta mixture in two additions, being careful not to deflate the egg whites.

Sprinkle the coconut flour over the ricotta mixture and fold gently until just combined.

Divide the ricotta mixture evenly among four serving bowls or the hollowed passionfruit halves if using them as vessels.

Spoon the reserved passionfruit pulp and seeds over the top of each serving, then drizzle with the passionfruit juice just before serving.