|Passion Fruit Puree
- In medium-sized saucepan, boil the passion fruit puree, heavy cream, sugar.
- Remove from the heat, whisk in the bloomed gelatin. Strain with a fine sieve into a medium-sized bowl.
- Place the bowl over an ice bath to reduce the temperature of the mixture while constantly stirring. When cool, add the Macallan.
- Pour in a containe