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