Passion Fruit Cream
Mix the juice with powdered sugar. Soak the gelatin in cold water for about 10 minutes. Then place gelatin while dripping wet in a small pan, put on low heat and dissolve. Stir with juice and sugar mixture, then stir in the remaining juice. Stir in yogurt and cream fraiche.
Whip the cream until stiff, beat egg whites and fold both together carefully. Fill glasses with the mixture, sprinkle with some passion fruit seeds, pour 1 teaspoon of juice over it and cover for 3 hours in the refrigerator.