 And there are two different ways to do it. One is with sort of just a meringue and puree, just like you described in heavy cream. The other way is to do a sabayon, some kind of custard or curd. You know, it's interesting because you said a French meringue, which is not a cooked meringue. Correct. So it's not all that stable. And I just wonder if maybe it'd be better to do more of an Italian meringue. You know, I tried an Italian meringue and a Swiss meringue.