Soak the gelatine leaves in a bowl of cold water, take the fruit juice through a colander, pour it into a saucepan with 2 tablespoons of sugar and a tablespoon of water, reserve some seeds for decoration,
Separate the whites from the egg yolks, set them aside, add the yolks with the fruit juice and cook on very low heat for about 2 minutes without stopping beating with a whisk, then add the drained and pressed gelatine sheets, then the cream without ceasing to beat, remove from heat.
Whip the egg whites until stiff with the remaining sugar, incorporate this passion fruit preparation without stopping beating.
Pour into individual ramekins or verrines and refrigerate for at least 4 hours.
Briefly dip the ramekins in hot water to unmold them more easily.
Decorate as desired with the reserved seeds and a drizzle of caramel
The granadilla is a vine whose fruit is widely consumed under the name "Passion Fruit". This vigorous climber (several tens of meters in good conditions) is not the most cold-resistant passionflower.
The fruit of Passiflora Edulis is the one commonly found in markets as "Passion Fruit". Depending on the variety, the fruits are yellow or purple. The yellow fruits are generally transformed into juice while the purple fruits are rather eaten fresh or in sorbets. In this recipe it is of course purple.
