Scoop out passionfruit pulp into a bowl, catching all the juices. Transfer to a food processor and process for a few seconds. Sieve the mixture, pressing to extract all the juice, discard the seeds. Place juice in a measuring jug and add enough orange juice to make up to 200ml. Place gelatine leaves in a bowl of cold water for 5 minutes to soften.
Place sugar and 150ml water in a pan over low heat, stirring to dissolve sugar. Simmer for 5 minutes.
Squeeze excess water from gelatine, add to sugar syrup and stir to dissolve. Remove from heat and set aside to cool slightly, then stir in passionfruit juice. Pour into moulds and refrigerate overnight. Place base of moulds briefly in warm water, turn out and serve with cream and a little passionfruit pulp.
