In a bowl, place a strainer on top.
Cut off one edge of the fruit and remove the seeds and pulp using the strainer.
Drain the juice well, then pour it into a small saucepan or skillet, add the sugar, and cook until it thickens (about 5 minutes).
Let it cool.
In a pot, pour the sweet cream, add the vanilla seeds and sugar, and bring to a boil.
Remove from the heat and add the previously soaked and drained gelatin, stirring everything very well.
Prepare the molds:
Place a few whole passion fruit seeds on the bottom of each mold.
Add a tablespoon of syrup on top of the seeds in the smaller molds or two tablespoons in larger molds.
Pour the remaining syrup into the sweet cream and stir until well combined.
Now carefully fill the molds with the cream using a spoon.
Chill the molds at room temperature, then place them in the refrigerator for at least 5 hours.
After 5 hours, dip the molds briefly in hot water, cover with a plate, and invert.
Enjoy!
