Soak the sheets of gelatine in cold water for 5 minutes. Cut the vanilla pod lengthwise and scrape out the seeds with the tip of a knife. Bring the cream with the vanilla pod, the seeds and 30 g of caster sugar to the boil in a saucepan. Simmer on a low heat for 4 minutes.
Squeeze the half lime and add the juice to the cream. Add the squeezed gelatine and stir until it has dissolved. Halve 3 passion fruits. Scoop out the flesh with a spoon and add to the cream. Divide the passion fruit cream over the glasses. Place in the fridge and leave to firm for 1 hour.
Halve the rest of the passion fruits and scoop out the flesh with a spoon. Put the pulp in a small saucepan with the rest of the caster sugar and the orange juice. Bring to the boil and stir until the sugar crystals have dissolved. Leave least to cool for 15 minutes. Divide the mixture carefully over the glasses. Place in the fridge and leave to firm for 3 hours.
Thinly slice the carambola. Partially cut through each slice from the centre and slide each star onto the rim of a glass.
