Pulp (flesh) from 2 fresh passion fruits
¾ cup boiling water
½ cup English Harbour 5 yr Old Rum
½ cup passion fruit liqueur
1 box jello (pineapple or passion fruit flavour)
Grease silicone moulds with spray oil. Spread a thin layer of fresh passion fruit pulp at the bottom of the moulds. Set aside. Dissolve jello in ¾ cup of boiling water. Remove from heat. Add the rum and liqueur. Stir to combine and allow to cool for a while. Pour slowly into the moulds and refrigerate for at least 2 hours or overnight to set.