Passion fruit mousse

Instructions

1- Add gelatin and ¼ cup room-temperature water to small bowl; let sit until gelatin softens, about 5 minutes.

2- In medium saucepan over medium-high heat, stir together passion fruit pulp, sugar and gelatin mixture.

3- Cook, stirring occasionally, until mixture is thoroughly combined and smooth (mixture should not come to a boil).

4- Remove from heat; cool completely.

5- Stir in condensed milk.

6- Meanwhile, in clean mixing bowl, using electric mixer, beat egg whites until stiff (peaks of egg whites will not droop, and egg whites will not move when bowl is tilted).

7- Stir 1/3 egg whites into cooled passion fruit mixture until combined.

8- Using spatula, gently fold in remaining egg whites until combined.

9- Divide mousse evenly among clear glass serving cups; cover.

10- Refrigerate mousse until well chilled, at least 2 hrs.

11- Serve chilled.

12- Garnish with mint, if desired.