Make a Swiss meringue by heating the egg whites, sugar and acacia honey to 55°C, then beat in a blender until completely cool.
Heat the fruit purées and add in the hydrated gelatine.
Combine the mixture a little bit at a time with the melted PASSION FRUIT INSPIRATION. Mix using an immersion blender to form a perfect emulsion.
Beat the cream until it has a frothy, light texture.
Mix together the ganache and Swiss meringue, then gently fold in the whipped cream using a spatula.