Hello everyone :)
Every now and then my hands surprising me, since the signs they leave in my dishes!
In this dessert I have adopted the bitter-sweet the passion fruit with melon, watermelon, ricotta cream and cinnamon.
The purple Maracuja or passion fruit with special antioxidants, it's particularly easy to digest and is native from latin America. Here are its nutritional values http://en.wikipedia.org/wiki/Passiflora_edulis
4 Mature fruits (when the skin is wrinkled)
1 medium-sized yellow melon
1 slice of watermelon about 1 kilogramm
500 grams of fresh ricotta
200 grams icing sugar
In a bowl, pour the cheese and gradually add the powdered sugar. Mix well and place in the fridge for 30 minutes.
Peel the melon with a peeling potatoes or use a knife with tip and teeth. Cut in half by removing all the seeds well.
Now insert the hollow core for apples, starting from the center of the inside of the melon, and push down being careful not to get it out the other side, then slide the hollow core with the cylinder inside. Continue in this way from winding up to a half inch from the edge of the melon. You have to take care, as coming to the edge, the depth with which enter the hollow core degreases. When at a certain point is no longer possible to extract cylinders then with a spoon dug out the remains so that the inside of the melon is emptied. Proceed in this way with the watermelon.
Meanwhile the cream cheese is ready so at first smear within the melon all the way up to the edges. Then you can proceed as in the photo dusting with cinnamon and add the other half of Maracuja.