In a small mixing bowl, sprinkle the gelatine
powder over cold water, and allow the powder to soak in for 2 minutes.
Add sugar to the boiling water and whisk
until dissolved. Pour the boiling water into the gelatine and whisk until the
gelatine is dissolved.
Add the pineapple juice and coconut rum.
Whisk to combine.
Pour jelly mixture into prepared cups.
Refrigerate uncovered until completely set.
Once set, spread 1 tablespoon orange curd
on top of set jelly and refrigerate for 5 minutes.
Meanwhile, for the Chantilly cream, pour
cream into a jug and add sugar and vanilla extract. Whip cream with an electric
mixer until soft peaks form and put into a piping bag with star nozzle.
To assemble, pipe cream on top of set
jelly and curd and garnish with passionfruit pulp.
