Passion-Fruit Gelée With Basil Cream

• 1 3/4 teaspoons unflavored gelatin (from a 1/4-oz envelope)
• 1/4 cup water
• 2 cups passion-fruit nectar (preferably Looza brand)
• 1/2 cup loosely packed fresh basil leaves
• 1/2 cup sugar
• 1 1/2 cups well-chilled heavy cream
• 1 teaspoon unflavored gelatin (from another 1/4-oz envelope)
• 2 tablespoons water
• Garnish: 4 fresh basil leaves (optional)
• 1 empty egg carton; 4 (6- to 8-oz) slender clear glasses (not stemmed)

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. Remove from heat and whisk in 1 tablespoon passion-fruit nectar at a time until gelatin mixture is cool, then whisk in remaining nectar.
2. Transfer to a metal bowl and set bowl into a larger bowl half-filled with ice and cold water. Let stand, stirring occasionally, until gelee is consistency of raw egg white, 15 to 25 minutes.
3. Put egg carton in a shallow baking pan and arrange glasses in carton, then tilt glasses to a 45-degree angle. Divide gelee among glasses. Carefully transfer pan with glasses to refrigerator and chill until gelee is set, at least 1 hour.
4. 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.
5. 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. Remove from heat and whisk in 1 tablespoon basil cream at a time until gelatin mixture is cool, then whisk in remaining cream. Pour through a fine-mesh sieve into a metal bowl, pressing hard on solids and then discarding them.
6. 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.
7. Holding 1 glass of gelee 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.

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Taken from www.epicurious.com/recipes/food/views/passion-fruit-gelee-with-basil-cream-235038 (may not work)