In a small bowl, combine powdered gelatine with 3 tablespoons of cold whole milk. Stir gently until it softens, about 5 minutes.

In a saucepan over low heat, warm the remaining milk without boiling. Add the softened gelatine mixture and stir until dissolved, about 2-3 minutes.

Remove from heat, add caster sugar, heavy cream, passionfruit pulp, and vanilla extract. Whisk until well incorporated, about 2-3 minutes.

Lightly grease six ramekins and pour the mixture into each, filling about three-quarters full. Set aside to chill.

Refrigerate for at least 6 hours until set and firm. Check if they hold their shape.

In a small saucepan, combine 1/2 cup water, 1/4 cup sugar, and 1/4 cup passionfruit pulp. Simmer over medium heat for about 5-7 minutes until thickened.

To unmold, dip the bottom of each ramekin in warm water for 10 seconds, invert onto plates, and drizzle with syrup.