Passion Fruit Fool

• 12 passion fruit
• 1 cup heavy cream
• 1 cup confectioners' sugar, sifted
• Juice of 1 lemon
• 2 teaspoons Passoa or Cointreau

1. Chill 6 small wineglasses.
2. Cut passion fruit in half, and scoop out pulp with a teaspoon into a bowl.
3. Mash lightly, cover and refrigerate.
4. Using an electric mixer or by hand, whisk cream until lightly thickened.
5. Refrigerate cream until needed, up to 4 hours.
6. When ready to serve, remove cream from refrigerator, and add sugar, lemon juice and liqueur.
7. Whisk mixture until thickened but still slightly floppy.
8. Fold in passion fruit.
9. Spoon into glasses, and serve.

passion, heavy cream, sugar, lemon

Taken from cooking.nytimes.com/recipes/6226 (may not work)