Whip the egg yolks and sugar until they become thick and fluffy. Add the wine and the passion fruit syrup while gently whipping. In the meantime, bring some water to the boil in a large pot. The temperature should be just below boiling point. Keep the mixture in a smaller pot or glass bowl and immerse the pot in the water. Continue to whip by hand for about 6–7 minutes until the mixture thickens.

Bring the sugar, water and chilli to the boil, add the gelatine leaves and pour the mixture through a sieve. Cool and dice.