Preparation

• Cut the passion fruit in halves. Remove pulp. In a large bowl, combine pulp with the boiling water. Set aside for 10 minutes. Strain the juice through a fine strainer. Add the sugar to the juice. Stir to dissolve. Add cinnamon and vanilla.
  Chill the mixture before freezing in the ice cream maker. When the sorbet is thick and smooth, spoon in a decorative mold or individual molds.Freeze.
  Unmold on plates.
  Spoon raspberry coulis on the platter. Decorate with sliced bananas
  
  RASPBERRY COULIS
  Puree raspberries with sugar and lemon juice in a blender. Pour mixture through a fine sieve into a bowl.
  Coulis keeps 2 to 3 days, covered and chilled.