Spoon the water into a small heatproof bowl or mug, sprinkle the gelatine over the top making sure that the gelatine is absorbed by the water then leave to soak for five minutes.
Puree the lychees with half the syrup from the can in a liquidiser or food processor until smooth.
Heat the bowl or mug of gelatine in a saucepan of simmering water for about five minutes or until it becomes a clear liquid then stir in the honey until melted.
Whisk the cream in a bowl until it forms soft swirls. Fold in the yogurt, pureed lychees and then the gelatine and honey mix. Pour into 6 glass tumblers and chill in the fridge for 3-4 hours or until set.
Spoon the diced kiwi into a bowl, scoop out the seeds from the passion fruit with a teaspoon, mix with the kiwi then spoon over the chilled desserts just before serving.
Tips: Lychees add an exotic, slightly perfumed flavour to this yogurt based mousse. Set in pretty glass dishes or one large dish , this fresh and summery dessert looks stunning topped with diced kiwi fruits or a mix of summer berries.