Soak gelatine sheets in a bowl of cold water for at least 5 minutes until pliable.

In a medium saucepan over low heat, combine double cream, whole milk, caster sugar, hazelnut paste, and vanilla paste, gently heating while stirring.

Once warm, add the soaked gelatine sheets and white chocolate to the mixture, stirring until dissolved.

Place the saucepan in an ice bath and stir regularly for about 20 minutes to cool slightly.

Pour the cooled mixture into moulds, filling each three-quarters full, then refrigerate for a minimum of 4 hours.

Prepare the passion fruit coulis by halving passion fruits, straining the pulp, adding sugar, and cooking until syrupy.

To serve, dip moulds in hot water, invert onto plates, and top with the passion fruit coulis.