Passion fruits were my late father’s favourite fruit and mum used to bake the most delicious passion fruit cake. Dad loved the juicy interior and numerous seeds of passion fruits, which as a child I disliked as the seeds got stuck between my teeth, but now I really appreciate these wonderful fruit. Back home in South Africa we call them purple granadilla. They are at their best once the husk is slightly dried and wrinkled. Many people will throw them away when they start to look wrinkled, but for my mum and I that simply means they are then at their best and perfect for baking in dad’s favourite cake.
I like a good panna cotta and the acidity and really strong taste of passion fruits works well with the cream, plus the sugar is just enough to create the perfect balanced flavour combination. The coconut macarons add extra sweetness