- 100 g phyllo pastry
- 50 g icing sugar, plus extra for dusting
- 250 g fresh ricotta
- 1 t vanilla extract
- ¼ cup low-fat cream cheese
- 8 ripe baby apricots
- 50 g caster sugar
- 3 granadillas, halved
- Zest of 2 limes
Preheat the oven to 200°C. Arrange sheets of phyllo pastry on baking trays and sprinkle with icing sugar. Bake for 45 minutes, or until golden. Remove from the oven and break into shards, then set aside.
Meanwhile, whisk the ricotta, then combine with the vanilla extract, cream cheese and a sprinkling of icing sugar, to taste. When the mixture is light and fluffy but still holds together nicely, spoon into lined heart moulds and chill for a few hours.
In a covered saucepan over a medium heat, poach the apricots in ½ cup water and the caster sugar for 5 minutes, or until tender and the skins peel back easily.
Top each ricotta heart with a poached apricot, a spoonful of granadilla pulp and a sprinkling of lime zest. Serve immediately with the phyllo crisps on the side.
Cook’s note: Put a sophisticated spin on this dessert by poaching the apricots in white muscadel instead of sugar water.