Step 1

Mix the gelatin and water in a small bowl, until the gelatin is hydrated. Microwave for 30 seconds (or heat on a double boiler) for the gelatin to melt. Cool slightly before using.

Step 2

Combine the heavy cream, sweetened condensed milk, passion fruit pulp and melted gelatin in the blender. Blend for 5 minutes.

Step 3

Transfer the mousse to a large serving bowl or to 4 individual glasses. Refrigerate for at least 3 hours to set.

Step 4

Top with the passion fruit sauce and serve!

Step 5

Combine the fresh passion fruit pulp and the sugar in a saucepan. Cook, over medium low heat, until the sugar dissolves and the mixture starts boiling. Lower the heat and continue cooking for another minute or two, or until it thickens slightly.

Step 6

Let the sauce cool to room temperature before using or refrigerating to use later.