1. Thaw the passionfruit and carefully extract its juice. Squeeze the lime juice into a separate container and set aside.

2. In a saucepan, combine the passionfruit juice, lime juice, and granulated sugar. If you're in the US, use approximately 1 cup of granulated sugar. If you're in the EU, use about 200 grams.

3. Heat the saucepan over low heat - around 150°F (65°C) - and stir the mixture constantly for 2 minutes. Allow it to cool down to room temperature, which should be around 72°F (22°C).

4. Once the mixture has cooled, refrigerate it until it's chilled. This will take roughly 2 hours.

5. Next, whip heavy cream until it becomes stiff and holds its shape. Be gentle, as over-whipping can easily occur. In the US, use 1 cup of heavy cream, while in the EU, use about 250 milliliters.

6. Fold the cooled passionfruit mixture into the whipped cream, gradually adding a little at a time. This will help maintain a smooth texture.

7. Divide the mousse among 6 glasses. Place them in the refrigerator until you're ready to serve.

8. When it's time to serve, garnish with beautiful edible decorations: gently place a physalis (also known as a ground cherry) on top of each glass, followed by sliced starfruit, a halved passionfruit, and some delicate lemon balm leaves.