Step 2

In a medium saucepan over medium-high heat, stir together the passion fruit pulp, sugar and softened gelatin mixture. Cook, stirring, until completely smooth and combined — do not let it boil. Remove from heat and cool completely. Stir in the condensed milk.

Step 3

In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form (the whites should not move when the bowl is tilted).

Step 4

Divide among clear glass serving cups. Cover and refrigerate for at least 2 hours until well chilled. Garnish with mint if desired.

Step 5

Stir one-third of the beaten egg whites into the cooled passion fruit mixture first — this loosens it so the rest folds in without deflating. Add the remaining egg whites and fold gently: cut down through the middle with a spatula, sweep along the bottom of the bowl, then lift up and over, turning the bowl a quarter turn each time. Stop as soon as no white streaks remain — a few tiny ones are better than an over-mixed, flat mousse.