White chocolate mousse: Soften the gelatin sheet in cold water.
Bring the milk to a boil, then add the drained gelatin sheet and mix until it is dissolved.
Add the white chocolate and let it sit for 1 minute before mixing well to smooth the preparation.
Let it cool.
Beat the 35% cream into a not-too-stiff whipped cream, then fold in the cooled white chocolate mixture.
Set aside.

Passion fruit jelly: Soften the gelatin sheet in cold water.
Heat the orange juice with the sugar, then add the drained gelatin sheet and mix until it is dissolved.
Add the pulp and seeds of the passion fruits and mix.

Assembly: Alternate white chocolate mousse and passion fruit jelly in the glasses.
Place in the refrigerator for 20 minutes between each layer.
Mount 3 raspberries alternating with 2 mint leaves on the skewers, then place the skewers in each glass.
Serve very fresh.