In a small saucepan, combine ¼ cup of whole milk and sprinkle in the powdered gelatine. Heat over low heat, stirring gently for about 3-5 minutes until the gelatine fully dissolves.

Add ¼ cup of caster sugar and ¾ cup of cream to the saucepan, continuing to stir until both are fully dissolved, about 2-3 minutes. Remove from heat and allow to slightly cool before adding flavor.

Stir in 1 cup of fresh passionfruit pulp and 1 teaspoon of vanilla extract into the mixture. Whisk until fully combined.

Carefully pour the mixture into lightly greased ramekins. Cover with plastic wrap and refrigerate for at least 6 hours or until set.

In a saucepan, bring ⅓ cup of water, ¼ cup of sugar, and an additional ¼ cup of passionfruit pulp to a gentle boil for about 5-7 minutes until the syrup thickens slightly. Remove from heat and let cool.

Once the panna cotta has set, dip the ramekins into warm water for a few seconds to loosen. Invert onto a plate and drizzle passionfruit syrup over the top.