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Place the sugar, flour, gelatine, water, orange juice and lemon juice in a medium saucepan. Use a balloon whisk to whisk until well combined. Bring to the boil over medium heat, stirring constantly. Simmer for 2 minutes.
Pour the mixture into a heatproof bowl and place in the fridge for 1 hour or until the mixture begins to set around the edges. Stir in the passionfruit and transfer to a large bowl. Use an electric beater to beat for 15 minutes or until the mixture is thick and pale.
Pour the mixture evenly into four 310ml (1 ¼-cup) serving glasses. Cover the glass tightly with plastic wrap and place in the fridge for 1-2 hours or until the mixture is set.
Serve topped with whipped cream and with extra passionfruit pulp.