16 passionfruit, plus a few extra, for garnish
30ml passionfruit juice, plus extra if needed
4 sheets of leaf gelatine
150g castor sugar
Slice the passionfruit in half and scoop the flesh out into a bowl. Strain the mixture, pressing to extract all the juices and reserve the seeds. Measure the pulp and add enough passionfruit juice to make 200ml.
Place the gelatine leaves in cold water until soft.
Heat the sugar and 150ml water over low heat until dissolved then simmer for a few minutes. Squeeze the water from the gelatine and add to the hot sugar syrup. Stir until completely dissolved then stir in the passion fruit mixture. Place a few of the passion fruit seeds in the bottom of four jelly moulds then pour in the passionfruit mixture. You could also set the jelly straight into the passion fruit shells. Refrigerate until set.
To unmould, briefly dip into boiling water. Serve with an extra drizzle of passionfruit pulp.