Passion-Fruit Gelée with Basil Cream

Put egg carton in a shallow baking pan and arrange glasses in carton, then tilt glasses to a 45-degree angle.

Divide gelée among glasses.

Carefully transfer pan with glasses to refrigerator and chill until gelée is set, at least 1 hour.

Pulse basil, sugar, and a pinch of salt in a food processor until finely chopped, then transfer to a bowl and add cream, stirring just until sugar is dissolved.

Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften.

Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes.

Remove from heat and whisk in 1 tablespoon basil cream at a time until gelatin mixture is cool, then whisk in remaining cream.

Pour through a fine-mesh sieve into a metal bowl, pressing hard on solids and then discarding them.

Set bowl in a larger bowl half-filled with ice and cold water and let stand, stirring occasionally, until cream is consistency of raw egg white, 15 to 25 minutes.

Holding 1 glass of gelée at a 45-degree angle, slowly fill glass with basil cream, gradually righting glass as filled.

Fill remaining glasses in same manner.

Chill, covered, until set, at least 1 hour.