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.
