Begin by sprinkling unflavored gelatin powder over 45 ml of cold water in a small bowl. Let it sit for about 5 minutes until it transforms into a thick, gel-like consistency.

In a medium saucepan, combine the passion fruit pulp, granulated sugar, and 2 tablespoons of water. Heat over low heat, stirring gently until the sugar completely dissolves.

Once the sugar is dissolved, remove the saucepan from heat and add the bloomed gelatin mixture. Stir well until fully dissolved, and allow it to cool to room temperature.

In a large mixing bowl, pour in the cold heavy cream. Using an electric mixer, beat the cream on medium speed until soft peaks form, about 2-3 minutes.

Gently fold in the sweetened condensed milk into the whipped cream using a spatula.

Gradually fold the cooled passion fruit mixture into the cream and condensed milk base.

Spoon the passion fruit mousse into individual serving glasses or bowls. Place them in the refrigerator to chill for at least 3 hours.

Before serving, top your passion fruit mousse with fresh passion fruit pulp and mint leaves for presentation.