Optional - lightly grease the container with a light neutral oil such as vegable
Strain the seeds from the passion fruit pulp. Bloom the gelatine by adding the water to a heat-proof bowl and sprinkle the gelatine evenly over the top. Allow to sit for five minutes.
Add the cream, passion fruit pulp, sugar and vanilla to a pot. Melt the gelatine by microwaving very briefly until liquid (about 5 seconds) and add to the pot. Heat to until steaming hot, stirring continuously, until all the sugar and gelatine is fully dissolved. There should be no grainy bits of gelatine left in your mix.
NB Do not boil the mix or your panna cotta may not set properly.
Allow to cool to room temperature, mix well then pour into serving containers.
Cover and set the fridge for approximately two to six hours, depending on the size of your serving containers.
To serve top with some passion fruit sauce or curd, dig in and enjoy!