Coconut tapioca with passion fruit curd

Preparation

• for the curd:
  Whisk egg yolks and sugar together over a bain-marie.
• Whisk in passion fruit, orange juice, lemon juice and salt. Stir occasionally until the curd reaches 195 degrees.
• Remove from the bain-marie, stir in the butter and bloomed gelatin.
• Strain, then fold in whipped cream.
• Fill the glasses half way full and let the curd set before filling the tapioca on top.
• for the tapioca:
  Bring coconut milk, sugar and salt to a boil. Remove from heat and set aside.
• Bring water to a boil, lower the heat to medium and stir in tapioca. Stir constantly until tapioca becomes translucent. Strain out the liquid and rinse in cold water to stop the cooking process.
• Add the tapioca into coconut milk mixture.
• Fill the glasses halfway up.
• for the basil seeds:
  Combine both ingredients in a bowl.
• Let them sit at room temperature until the seeds form a gelatinous shell around them.
• Place over the tapioca.