Put half (40cl) of the liquid cream in the freezer for 20 minutes (and the mixer's whisks if possible) for the whipped cream

Meanwhile, in a saucepan over medium heat, add the white chocolate squares.

Mix until the chocolate is completely melted and add the agar-agar, whisk the mixture until it boil for 1-2 minutes
Let it cool down.

Using an electric mixer to whisk the cold liquid cream until you get a whipped cream.

Gently add the whipped cream to the white chocolate cream and store in the refrigerator until ready to serve.
Serve with passion fruit on top and lime zest (optional).