Put the water in a small cup and sprinkle over the gelatine, making sure that all the powder absorbs water. Set aside for 5 minutes to soak.
Purée half the strawberries with 2 teaspoons of the honey in a food processor or blender until smooth, then pour into a jug.
Stand the cup of gelatine in a small saucepan of simmering water and heat until it dissolves and the liquid is clear.
Stir 3 teaspoons of gelatine into the strawberry purée and divide between 6 individual 150 ml (¼ pint) metal pudding moulds. Freeze for 15 minutes until just set.
Purée the remaining strawberries with the remaining honey. Add the fromage frais and blend together. Gradually mix in the remaining gelatine and pour over the set strawberry layer in the pudding moulds. Freeze for 4—5 hours until set.
Dip each mould into just-boiled water, count to 5, loosen the edges with a fingertip, then invert each one on to a plate. Holding plate and mould together, jerk to release the mousse. Spoon passion fruit seeds around the desserts and decorate with halved strawberries, if liked.