1 c. cream
1/3 cup milk
1/4 c. + 2 T. sugar
1 1/8 tsp gelatin
2 1/4 tsp water
1/3 cup +2 T. Passion Fruit Purée
Combine the sugar, cream and bring to a boil, remove from heat immediately. Meanwhile mix gelatin with water and allow to soften.
Dissolve gelatin in cream mixture.
Stir in cold milk and Passion Fruit Purée.
Pour into ramekins and refrigerate until set.