Passion Fruit Mousse with
 Raspberry Swirl

1. In a blender puree the frozen raspberries with the syrup, strain the puree through a fine sieve into a saucepan, and stir in the cornstarch mixture. Bring the mixture to a boil over moderate heat, stirring, boil it, stirring, for 1 minute, and chill it, covered partially, until it is cold.
2. Halve the passion fruit over a sieve set over a bowl to catch any juices and scoop the seeds and pulp into a sieve.  Scrape the seeds with a spatula until the juice and most of the pulp have been extracted and reserve 1/2 cup of the juice.  In a small saucepan sprinkle the gelatin over 1/3 cup cold water, let it softer for 1 minute, and heat the mixture over moderate heat, stirring, until the gelatin is dissolved completely.  Add 1/3 cup water and the sugar, heat the mixture, stirring until the sugar is dissolved, and in a metal bowl combine well the gelatin mixture, the reserved passion fruit juice, and the food coloring.
3. In a bowl beat the cream until it holds soft peaks and reserve it. Chill the passion fruit mixture set in a larger bowl of ice and cold water, stirring, until it is the consistency of raw egg white and fold in the reserved whipped cream.  Spoon the passion fruit mousse and the raspberry swirl mixture decoratively into four 1 1/2 cup goblets, chill the mousse, covered, for at least 1 hour or overnight, and garnish them with the fresh raspberries.   Serves 4