- 2/3 cup of blanched almonds
- 1/2 cup caster (superfine) sugar
- 2 1/4oz unsalted butter, softened
- 1 tbsp plain (all-purpose) flour
- 1 egg white
- 8 passionfruit
- 1 cup of raspberries
- 1 cup ricotta cheese
- 1/2 cup icing (confectioners’) sugar, sifted, plus extra for dusting
- 1/2 tsp natural vanilla extract
- 5 fl oz heavy cream, whipped
Make Snap Biscuits
Preheat oven to 350 F. Line two baking sheets with baking paper. Put the almonds and half the caster sugar in a small processor fitted wit the metal blade and whizz for to fine powder. Add remaining sugar, butter, flour & egg white and whizz until just combined.
Drop rounded teaspoons of mixture 2″ apart onto one of the prepared baking sheets and flatten them with the back of a spoon. Bake for 7-8 minutes, or until golden. Remove from the oven and slide the paper with the biscuits onto a flat surface to cool. Repeat with the remaining mixture.
Halve siz of the passionfruit and strain the juice through a fine sieve into a bowl. Discard the pulp. Halve the remaining passionfruit. Scoop the pulp into a bowl and gently stir in the rasberries, reserving a few raspberries for garnishing, cover and chill intil needed.
Put the ricotta, icing sugar, vanilla and strained passionfruit juice into the clean processor fitted with the plastic blade. Whizz for 30 seconds, scrape mixture back together and repeat till smooth, then transfer to a large bowl. Using a metal spoon, carefully fold the whipped cream through the ricotta mixture until well combined. Cover and refrigerate until needed.
To serve, gently fold the raspberry mixture through the passionfruit cream. Put one of the snap biscuits on each plate, spoon on the passionfruit cream, then top with another biscuit. Dust with icing sugar and garnish with the saved raspberries. Serve immediately.