Passion Fruit Hearts

1. 1

   Halve the passion fruit, discard the seeds and scoop the pulp into asmall bowl and set aside.

2. 2

   Combine the jelly, lemon juice, 6 tablespoons water and sugar in amedium-size saucepan over medium-high heat and bring to boil.

3. 3

   Reducethe heat and simmer five minutes.

4. 4

   Add the passion fruit and poach fiveminutes.

5. 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. 6

   Pour the hot passion fruit mixture through a sieve into the softenedgelatin.

7. 7

   Use the back of a woodenspoon to press as much as possible ofthe jell-like substance from the passion fruit.

8. 8

   Stir until dissolved, then empty into a food processor or blender.

9. 9

   Add the ricotta cheese to the fruit mixture and puree until smooth.

10. 10

    Pour into four lightly greased, 4-ounce heart-shaped molds, loosely cover with plastic and refrigerate 4 hours to set completely.

11. 11

    To unmold the hearts, run a sharp knife around the inside edges of each mold.

12. 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. 13

    Remove the molds, scatter strawberriesaround them and serve.

* Per serving · 4 servings · Values may vary.