Passion Fruit Hearts

• 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

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.

passion fruit, passion fruit jelly, lemon juice, water, sugar, unflavored gelatin, water, sweet vermouth, ricotta cheese, strawberries

Taken from cooking.nytimes.com/recipes/10691 (may not work)