Soak the gelatin sheets in a bowl of cold water. Strain the passion fruit pulp through a sieve into a saucepan, adding 2 tablespoons brown sugar and 1 tablespoon water. Reserve some seeds for garnish.
Separate the egg whites from the yolks. Add the yolks to the fruit mixture and cook over very low heat for about 2 minutes, whisking constantly. Stir in the drained gelatin sheets, followed by the liquid cream, continuing to whisk. Remove from heat.
Whip the egg whites to stiff peaks with the remaining tablespoon of sugar. Gently fold into the passion fruit mixture until fully incorporated.
Divide into ramekins or verrines and chill in the refrigerator for at least 4 hours.
To unmold easily, briefly dip the ramekins in hot water.
Garnish with reserved passion fruit seeds and a drizzle of caramel.
Granadilla, from the Passiflora edulis vine, is widely enjoyed as passion fruit. Opt for purple varieties for their fresh, vibrant flavor in desserts like this mousse.
