Scoop out the pulp of around 5 passion fruits into a small saucepan. Add 75g sugar and simmer for about 5 minutes or until the consistency thickens. Add the juice of 1 orange and stir. Pour into a small pitcher and refrigerate. 

To assemble the bellini, pour 1 tbs of the passion fruit into the bottom of a champagne glass. Top with Prosecco and stir.

Makes 10 servings.