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1
Butter the insides of eight 3 1/2-inch flan rings.
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2
Line a cookie sheet with parchment paper or wax paper; place rings on top and refrigerate.
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3
Whisk arrowroot gradually into yolks, beating until smooth.
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4
Soften gelatin in 2 tablespoons of the water.
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5
Combine passion-fruit juice and cream in saucepan and bring to boil; remove from heat.
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6
Stir a little of the juice mixture into the yolk mixture; then stir all the yolk mixture into the juice mixture.
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7
Bring to boil over low heat, stirring constantly.
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8
Add gelatin and simmer gently at least 5 minutes, stirring constantly.
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9
Mixture will be smooth and as thick as a light pastry cream.
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10
Set aside and cover with wax paper or plastic wrap to keep film from forming.
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11
Combine sugar and remaining 6 tablespoons water in a small saucepan.
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12
Bring to boil; cover and cook 3 minutes.
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13
Remove lid and cook to 275 degrees on a candy thermometer.
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14
In a large bowl, beat egg whites to soft peaks.
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15
Slowly beat sugar syrup into whites and continue beating until mixture is barely warm and glossy.
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16
Fold warm cream mixture into meringue mixture.
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17
Half-fill each ring mold with this mixture, burying 8 to 10 raspberries inside; then completely cover berries with the remaining mixture.
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18
Reserve some berries for garnish if desired.
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19
Refrigerate at least 4 hours in advance, and as long as 24 hours.
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20
To prepare for serving, preheat broiler.
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21
Dust each ring with confectioners' sugar.
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22
Arrange rings on oven-proof tray.
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23
Glaze briefly under broiler.
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24
Watch carefully.
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25
Slip the molds onto serving plates and serve immediately.
