Soak 4 sheets of gelatine and 2 sheets of gelatine separately in cold water for at least 5 minutes.
Halve the oranges and squeeze them. Halve the passion fruit, scoop out the flesh with a teaspoon, put it in a sieve, then collect the juice. Return 2/3 of the seeds to the juice and discard the rest.
Put 1/3 of the passion fruit juice, 100 ml orange juice and 75 grams of granulated sugar in a saucepan, then bring to the boil. Remove from the heat, add 4 squeezed sheets of gelatine, then stir until dissolved. Allow to cool in the fridge until it starts to gel.
Beat the whipped cream with the mixer until stiff, then add 250 g of the whipped cream to the orange-passion fruit mixture. Divide this bavarois over the glasses, and allow to set in the fridge for 2 hours.
When the bavarois is firm, put the rest of the passion fruit juice and orange juice and 25 grams of sugar in a saucepan, then bring to the boil. Remove from the heat, add the remaining 2 squeezed sheets of gelatine, and stir until dissolved. Allow to cool until it starts to gel, then pour over the bavarois. Allow to set for at least another 30 minutes.
Spoon the rest of the whipped cream into a piping bag or Ziploc bag, and pipe it onto the jelly just before serving. Decorate with edible flowers or mint leaves as desired.
