1.Combine gelatine, sugar and flour in large saucepan, gradually stir in the water. Stir over heat until mixture boils and thickens. Transfer to medium bowl; stir in juice and passionfruit pulp. Refrigerate until mixture starts to set around edge of bowl.
2.Beat mixture with electric mixer about 10 minutes or until thick and creamy. Pour into 6 x ¾-cup (180ml) serving glasses; cover, refrigerate until set.
Recipe can be made a day ahead; store, covered, in the refrigerator. Serve with cream, extra passionfruit pulp and a small ginger biscuit, if you like.Note