Soak the gelatine in cold water for approx. 5 mins. Bring the cream to the boil, reduce the heat and simmer for approx. 5 mins. Remove the pan from the heat, drain the gelatine, stir into the cream. Halve the passion fruits, scoop out the flesh, set aside 4 tbsp. Briefly puree the rest with the sugar and press through a sieve (approx. 100 ml of juice), stir into the cream. Divide the crème into 4 glasses (each approx. 150 ml), cover and leave to chill for approx. 1 hr. Top with the reserved fruit flesh.