Soak gelatine. Bring the passion fruit nectar, wine and sugar to the boil, allow to cool slightly. Squeeze out the gelatine and dissolve it in the hot nectar. Pour the liquid into puding molds (125 ml each) and refrigerate for at least 4 hours.

Let the raspberries thaw and strain them through a sieve. Stir in powdered sugar. Whip the cream until stiff, pour into a piping bag with a star nozzle. Dip the molds briefly in hot water, turn the jelly out of the molds onto plates. Add a little raspberry pulp each.

Decorate with cream tuffs. Chop the pistachios and sprinkle them on tuffs.

Tip 4: I pureed the raspberries with a splash of lemon juice and powdered sugar and then passed them through a sieve.