Passion fruit set custard
To make the sorbet: Bring the water, sugar and basil to boil, add the chopped honeydew melon and set aside. Let cool down for 2 hours and blend in a mixer.
Strain through a fine sieve and refrigerate overnight.
Churn the sorbet in an ice cream machine and freeze for at least 4 hours before using.
To make the jelly: place all the ingredients apart the gelatine in a deep based pan and cook on low heat for 5 minutes. Add the squeezed gelatine and blend to puree.
Strain in 4 glasses and refrigerate.
For the custard: mix all the ingredients in a deep based pan and cook on low, continually mixing. Make sure the temperature doesn’t go above 85C Celsius.
When custard-like, pour in 4 ramekins and refrigerate overnight.