Passion-Fruit Cream (Grenadilla Cream)
- In a 1-1/2 quart bowl, soften gelatin in 1 tablespoon cold water, 3 to 5 minutes. Stir in 1/2 cup boiling water until gelatin dissolves. Add sugar and juices; stir until sugar dissolves.
- Refrigerate until center is syrupy and outer portion has begun to set, 30 to 40 minutes.
- In a small bowl, whip 1 cup cream until stiff; fold into partially set gelatin. Spoon mixture into 4 dessert dishes; refrigerate 1 hour or until set.
- Decorate each serving with a dollop of whipped cream, cherries, chopped nuts, and ginger pieces.