PASSION FRUIT HEARTS

Passion Fruit Hearts image

Provided by Jean F. Tibbetts

Time 4h30m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 3 grams, Carbohydrate 30 grams, Fat 10 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 80 milligrams, Sugar 22 grams