Passion-Fruit Gelée with Basil Cream

Ingredients

• 0.5 cup basil fresh loosely packed
• 1 teaspoon gelatin powder unflavored (from another)
• 1.8 teaspoons gelatin powder unflavored (from a)
• 1.5 cups cup heavy whipping cream 
• 2 cups passion fruit rum (preferably Looza brand)
• 0.5 cup sugar 
• 0.3 cup water 
• 2 tablespoons water 

Equipment

• food processor
• bowl
• sauce pan
• whisk
• sieve
• baking pan

Directions

1. Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes.
2. Remove from heat and whisk in 1 tablespoon passion-fruit nectar at a time until gelatin mixture is cool, then whisk in remaining nectar.
3. Transfer to a metal bowl and set bowl into a larger bowl half-filled with ice and cold water.
4. Let stand, stirring occasionally, until gelée is consistency of raw egg white, 15 to 25 minutes.
5. Put egg carton in a shallow baking pan and arrange glasses in carton, then tilt glasses to a 45-degree angle. Divide gelée among glasses. Carefully transfer pan with glasses to refrigerator and chill until gelée is set, at least 1 hour.
6. Pulse basil, sugar, and a pinch of salt in a food processor until finely chopped, then transfer to a bowl and add cream, stirring just until sugar is dissolved.
7. Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes.
8. Remove from heat and whisk in 1 tablespoon basil cream at a time until gelatin mixture is cool, then whisk in remaining cream.
9. Pour through a fine-mesh sieve into a metal bowl, pressing hard on solids and then discarding them.
10. Set bowl in a larger bowl half-filled with ice and cold water and let stand, stirring occasionally, until cream is consistency of raw egg white, 15 to 25 minutes.
11. Holding 1 glass of gelée at a 45-degree angle, slowly fill glass with basil cream, gradually righting glass as filled. Fill remaining glasses in same manner. Chill, covered, until set, at least 1 hour.
12. Gelées with cream can be chilled up to 2 days.