Dulce de Leche Passionfruit Pots with Chocolate and Ricotta

Name: Rukmini Iyer's Dulce de Leche Passionfruit Pots | Summer Dessert
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4–6
Ingredients: 8 passionfruit, halved; 60g ricotta; 2 free-range egg yolks; 40g dulce de leche (or use tinned caramel); A pinch of sea salt flakes; 30g 70% dark chocolate, roughly chopped, plus 1 square for grating

by Rukmini Iyer from The Green Barbecue

These gorgeous little chocolate and passionfruit custard cups are the perfect indulgent treat to finish off a summer barbecue, cooked right on the coals.

Gluten-Free Quick

Serves 4–6

Total 25 min

Prep 10 min

Cook 15 min

Easy

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Introduction from Rukmini Iyer

I love the combination of passionfruit with chocolate: it works beautifully with dulce de leche in these easy, mildly addictive custard pots. Wheel a plate of these out with coffee after dinner – they’re easy to prepare ahead and just flash on the barbecue to finish off.

Ingredients

8 passionfruit, halved

60g ricotta

2 free-range egg yolks

40g dulce de leche (or use tinned caramel)

A pinch of sea salt flakes

30g 70% dark chocolate, roughly chopped, plus 1 square for grating

Essential kit

You will need: a barbecue.

Method

Scoop the seeds and flesh from the passionfruit, reserving the shells, and transfer to a bowl with the ricotta, egg yolks, dulce de leche and a pinch of sea salt flakes. Whisk until well incorporated.

Divide the chopped dark chocolate between the empty passionfruit shells, then fill each to the top with the caramel ricotta mixture.

Once your barbecue is medium hot, place the shells on the barbecue, filling side up. Cover with a lid or inverted roasting tin and cook for 10–15 minutes, until the filling has set into a thick custard.

Grate over a little dark chocolate just before serving hot, with teaspoons.

Preview