Passion Fruit Mousse

Steps

1. In a small bowl, combine 1 ½ tablespoons of unflavoured gelatin with ¼ cup of room-temperature water; let it sit for about 5 minutes until the gelatin softens.
2. In a medium saucepan over medium-high heat, mix together passion fruit pulp, 1 cup of sugar, and the gelatin mixture. Stir until the ingredients are well combined and smooth, but do not let it boil. Once combined, remove from heat and allow to cool completely.
3. Once cooled, stir in 1 can of condensed milk until fully incorporated.
4. In a clean mixing bowl, use an electric mixer to beat 6 egg whites until they form stiff peaks (the egg whites should hold their shape and not move when the bowl is tilted).
5. Gently stir in a third of the beaten egg whites into the cooled passion fruit mixture until blended. Then, carefully fold in the remaining egg whites until fully combined.
6. Pour the mousse into clear glass serving cups, cover, and refrigerate for at least 2 hours until well chilled.
7. Serve chilled, garnished with a sprig of mint if desired.