In a medium saucepan, combine powdered gelatine with whole milk over low heat. Stir gently for about 3 minutes until the gelatine is completely dissolved and the mixture appears smooth and slightly warm; avoid boiling.

Once the gelatine mixture is ready, remove it from the heat and add caster sugar, heavy cream, passionfruit pulp, and vanilla extract. Whisk thoroughly for 2-3 minutes until well-blended.

Carefully pour the passionfruit panna cotta mixture into greased ramekins or serving glasses. Place them in the refrigerator for at least 6 hours, or until they are fully set.

While the panna cotta sets, create the passionfruit syrup by combining water, sugar, and additional passionfruit pulp in a small saucepan over medium heat. Stir until thickened and then let it cool.

Once set, take the panna cotta out of the refrigerator. Briefly sit the ramekins in warm water for 30 seconds, then gently invert them onto serving plates. Drizzle with syrup.