Passion fruit mousse

Begin by adding the unflavored gelatin to a small bowl along with ¼ cup of room-temperature water. Allow the gelatin to soften and bloom for about 5 minutes, transforming into a tender, jelly-like consistency. Next, place a medium saucepan over medium-high heat. Combine the passion fruit pulp, sugar, and the softened gelatin mixture in the pan. Stir occasionally as the ingredients meld together smoothly, ensuring the sugar dissolves completely. Remember, the mixture should be heated gently and must not reach a boil to maintain its delicate texture. Once fully combined and silky, remove the pan from the heat and allow the mixture to cool to room temperature. Once cooled, stir in the rich, sweet condensed milk until the mousse base is silky and homogenous. Meanwhile, in a clean mixing bowl, use an electric mixer to beat the egg whites until stiff peaks form — this means when you lift the beaters, the peaks stand firm without drooping or sliding when you tilt the bowl. To lighten the passion fruit mixture, fold in one-third of the whipped egg whites using a gentle stirring motion. This step softens the mixture, making it easier to incorporate the remaining egg whites without deflating the airiness. Using a spatula, carefully fold in the remaining egg whites with a gentle sideways motion, preserving the fluffy texture. Divide the finished mousse evenly into clear glass serving cups, covering them to prevent any unwanted fridge odors. Refrigerate the mousse for at least 2 hours until it is fully set and delightfully chilled. When ready to serve, garnish each mousse cup with a fresh sprig of mint to add a pop of color and a refreshing aroma. Enjoy this tropical, luscious dessert chilled for the best experience. Tip: To enhance the flavor, choose passion fruits that feel heavy for their size and have a slightly wrinkled skin, indicating ripeness and juiciness.