Boil double cream and 150g sugar in a saucepan and remove from heat.
Whisk in lime juice and half the sieved passion fruit pulp.
Pour mixture into four Martini glasses and chill in the fridge for two hours.
Boil 100ml water and remaining sugar then whisk in drained gelatine leaves until dissolved.
Add remaining passion fruit pulp to the syrup and set aside to cool.
Pour cooled gelatine mixture over the set cream and chill for one more hour.
Preheat oven to 180°C and line a baking tray with parchment.
Stir all biscotti ingredients in a bowl until a sticky dough forms.
Roll dough into two sausage shapes on a floured surface and place on the tray.
Bake for 20-30 minutes until golden and cool for 10 minutes.
Slice 1cm-thick discs at an angle using a serrated knife.
Bake discs for 6-8 minutes, flip, and bake for 10-15 minutes until crisp.
Cool on wire racks and serve with the passion fruit creams.