For cups or ovenproof ramekins with 2dl capacity.
Butter ramekins or cups and sprinkle with coconut macaroon crumbs.
Cream cheese mixture: cut passion fruit in half, scrape out pulp, set aside. Stir ricotta through with sugar, eggs, mascarpone and lime juice. Add two-thirds passion fruit pulp, mix. Divide evenly into prepared ramekins, cover.
Place on a baking tray in the center of the oven heated to 160 °C. Bake for fifteen to twenty minutes.
Remove, serve lukewarm with remaining passion fruit pulp.
Tips * Cool cups or ramekins. Loosen the rim with a pointed kitchen knife, turn out onto plates.
* Ice cold temptation as a variation – omit eggs, cook quantity twice as sweet. Freeze in ice cream maker. Or whip two fresh egg whites until stiff, fold into quantity and place in a shallow container. Freeze in the freezer for three to four hours. Serve with ice cream pretzels or buns.
Passion fruit or possibly purple granadilla belongs to the Passiflora family and is also known in our country as passion fruit. Passion fruit juice is used for fruit juice blends or possibly cocktails. The plum-sized fruits are suitable for exotic desserts. Brown to black-purple, leathery shriveled skin reveals optimal ripeness. The jelly-like flesh and the black seeds are edible. It is best to halve the fruit unpeeled and spoon it out.