Passion Fruit Cream

Cut the passion fruits in half and remove the pulp with a spoon

Passe the pulp through a sieve and reserve the juice

In a saucepan, let the gelatin soak in cold water for a few minutes

Beat the egg yolks with the sugar and vanilla for about 5 minutes

Add the reserved juice from the passion fruit

Heat the gelatin over low heat, stirring until dissolved

Add to the previous cream and mix well

Cool in the refrigerator until it starts to thicken

Mix the ricotta cheese with the whipped cream or the canned cream,

Add the passion fruit cream and mix well

Cool in the refrigerator for about 1 1/2 hours until firm

To make the sauce: combine the remaining passion fruit pulp with the seeds in a saucepan, add the confectioner's sugar and white wine or orange juice

Simmer over low heat for about 8 minutes, stirring occasionally

Cool

Serving time: remove spoonfuls of the passion fruit cream and arrange on dessert plates

Cover with a little sauce

Serve 12 portions.