For 6 ramekins of 1dl capacity each. 1.
Fold 6 double strips of parchment paper: they should cover the upper half of the jars, overlapping by about 2 cm and extending about 2 cm beyond the rim of the jar. Place the strips snugly around the jars, secure with paper clips.
2. bring the passion fruit pulp and sugar (1) to the boil in a frying pan, simmer for approx.
5 min on low heat, strain through a sieve (yields 3/4 dl), cool juice.
3. melt chocolate in a thin-walled baking bowl with cognac and water over the only slightly boiling water bath, stir until smooth, remove, cool a little.
4. yolks and sugar (2) in a baking bowl, stir well, continue stirring until the amount is lighter. Divide quantity in half. Stir the cooled passion fruit juice into one half, stir the cooled chocolate into the other half.
5. whipped cream and snow, beaten from egg whites, salt and sugar (3), distribute evenly on the two masses, fold in exactly. Pour the chocolate and passion fruit mixture alternately into the prepared glasses up to the paper rim, freeze for about 4 hours.
Serve: Remove paper strips. Dust ice cream with cocoa powder.
Use a small spoon to form a bulge in the center of the ice cream and drizzle in the liqueur.