First, blend the passion fruit and strain out the seeds to get pure passion fruit juice.

Blend the pomegranate seeds and strain to get pomegranate juice. You will have two juices: passion fruit and pomegranate. Pour the half and half into a saucepan, add 2 tablespoons (30 grams) of sugar, and stir to dissolve over heat. Dissolve 1 packet of gelatin in water. When the milk is warm, turn off the heat, add vanilla and the dissolved gelatin, and stir well. Slowly pour the milk mixture into the cups. Tilt the cups to one side and place them in the freezer for about 15 minutes.

Heat the passion fruit juice with 2 tablespoons (30 grams) of sugar, stirring until dissolved and warm. Turn off the heat, dissolve 1 packet of gelatin in water, add it to the passion fruit juice, and mix well. Once the milk layer is set, pour the passion fruit layer on top and chill for another 15 minutes.

Repeat the same process with the pomegranate juice: add the remaining sugar, dissolve the last packet of gelatin, and mix well. Pour the pomegranate juice on top as the final layer and let it set.

When serving, you can decorate with extra fruit or chocolate on top as you like.