Soften the gelatine leaves in cool water for 5 minutes before removing and squeezing out any excess water.

Place the granadilla juice and icing sugar in a saucepan and bring to a gentle simmer over a medium to low heat. Remove from the heat and add the gelatine, stirring to dissolve.

Lightly grease 6 to 8 individual ramekins or moulds with a little sunflower oil and wipe out any excess with kitchen paper.

Sieve the juice mixture, add the granadilla pulp and pour into the moulds. Place on a tray and chill for 8 hours or overnight.

Remove from the fridge and briefly dip the bottom of the moulds into warm water before wrapping each in a warm, damp cloth to help loosen the jelly. Carefully run a blunt knife around the edges and turn out onto plates.