Passion Fruit Hearts

Ingredients

• 4 ripe passion fruit
• 3 tablespoons passion fruit jelly (available in specialty food shops)
• 2 tablespoons lemon juice
• 6 tablespoons water
• plus 1/4 cup warm water
• 1/4 cup sugar
• 1 tablespoon unflavored gelatin
• 3 tablespoons warm water
• 1 tablespoon sweet vermouth
• 1 1/4 cups part-skim ricotta cheese
• pureed until smooth in a blender
• 2 cups strawberries
• hulled and halved for garnish

Instructions

1. Halve the passion fruit, discard the seeds and scoop the pulp into asmall bowl and set aside.
2. Combine the jelly, lemon juice, 6 tablespoons water and sugar in amedium-size saucepan over medium-high heat and bring to boil.
3. Reducethe heat and simmer five minutes.
4. Add the passion fruit and poach fiveminutes.
5. Meanwhile, combine the gelatinwith 1/4 cup warm water and the vermouth in a medium-size bowl and setaside 5 minutes to soften.
6. Pour the hot passion fruit mixture through a sieve into the softenedgelatin.
7. Use the back of a woodenspoon to press as much as possible ofthe jell-like substance from the passion fruit.
8. Stir until dissolved, then empty into a food processor or blender.
9. Add the ricotta cheese to the fruit mixture and puree until smooth.
10. Pour into four lightly greased, 4-ounce heart-shaped molds, loosely cover with plastic and refrigerate 4 hours to set completely.
11. To unmold the hearts, run a sharp knife around the inside edges of each mold.
12. Immerse the molds in warm water for a few seconds, dry them and invert onto a serving platter; angle the point of each heart toward the center of the platter.
13. Remove the molds, scatter strawberriesaround them and serve.