In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5-10 minutes until it blooms.

In a saucepan over medium heat, combine the heavy cream and granulated sugar. Stir until the sugar dissolves, and the mixture is warmed but not boiling. Add the vanilla extract.

Once the cream mixture is warm, remove it from heat and stir in the bloomed gelatin, making sure it’s completely dissolved.

Pour the panna cotta mixture into individual cups or molds and refrigerate for at least 4 hours (or overnight).

While the panna cotta is setting, prepare the passion fruit sauce by combining the fresh passion fruit pulp, sugar, lemon juice, and water in a small saucepan. Heat until the sugar dissolves.

Let the sauce cool before drizzling it over the panna cotta.

Once the panna cotta is set, carefully run a knife around the edges to release it from the mold, or serve it in cups. Top with the passion fruit sauce.