Passion fruit mousse (Venezulan Dessert)

Add gelatin and ¼ cup room temperature water to a small bowl; let sit until gelatin softens, about 5 minutes. In a medium saucepan over medium-high heat, whisk together the passion fruit pulp, sugar, and gelatin mixture. Cook, stirring occasionally, until mixture is well combined and smooth (mixture should not boil). Remove from heat; cool completely. Add the condensed milk.
Meanwhile, in a clean bowl, using an electric mixer, beat the egg whites until stiff (the peaks of the whites will not fall and the whites will not move when the bowl is tilted).
Add 1/3 of the egg whites to the cooled passion fruit mixture until combined. Using a spatula, gently fold in the remaining egg whites until combined. Divide mousse evenly among clear glass serving glasses; cover. Refrigerate the mousse until very cold, at least 2 hours.
Serve cold. Garnish with mint, if desired.

foods：
1 ½ tablespoons unflavored gelatin
1 passion fruit pulp
1 cup of sugar
1 can of condensed milk
6 egg white
1 sprig of mint