Passionfruit Ricotta Flan with Lemon Cream

 Passionfruit Flan

I am a practical cook and I don’t usually make recipes where you have to separate eggs and whisk whites.

Time is precious and so I usually look for the ‘simple’ recipes.  But the words : passionfruit, ricotta and lemon curd lured me in.  I am so pleased I found the time to make this recipe.

Passionfruit Ricotta Flan with Lemon Curd


200 g unsalted butter, chopped, room temperature

1 cup caster sugar

4 eggs, room temperature, separated

350 g fresh ricotta cheese

2 teaspoons vanilla extract

1/3 cup fresh passionfruit pulp

1 cup gf self raising flour

Icing sugar to dust


300 ml thickened cream

½ cup lemon curd



Invert base of 24 cm springform pan.

Grease and line base and side with baking paper

Beat butter and ½ cup sugar in a small bowl of an electric mixer until fluffy.

Beat in yolks, one at a time until combined.

Add cheese and vanilla.  Beat until smooth.

Transfer to a large bowl and add passionfruit and sifted flour.

In a clean bowl, beat egg whites until soft peaks form.  Gradually beat in ½ cup sugar until firm peaks form.

In two batches, gently fold in egg white mixture into ricotta mixture.

Spoon into prepared pan and smooth over.

Cook in a slow oven 150C for about 1 hour to 1 hour 10 minutes or until firm to touch.

Transfer to a wire rack.  Cool in pan.

Refrigerate in pan until cold.

To make the lemon cream, beat cream in a small bowl with an electric mixer until soft peaks form.  Fold in lemon curd.

To serve, remove side from pan.  Slide flan onto serving plate.  Dust with sifted icing sugar.

Serve with lemon cream.

(New Idea October 2014)


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