Brazilian Passion Fruit Mousse

In a small bowl, sprinkle the unflavored gelatin powder over the cold water. Let it sit for 5 minutes to bloom, then microwave for 15-20 seconds until fully dissolved and clear. Set aside to cool slightly.

In a blender, combine the condensed milk, chilled table cream, and passion fruit pulp. Blend on high speed until the mixture is smooth and well combined, about 1-2 minutes.

With the blender running on low, slowly pour the slightly cooled dissolved gelatin into the passion fruit mixture. Continue blending for another 30 seconds to ensure the gelatin is fully incorporated.

Pour the mousse mixture evenly into six individual serving glasses or a single medium-sized dessert bowl.

Cover the glasses or bowl with plastic wrap and refrigerate for at least 4 hours, or until the mousse is firm and set.

Before serving, you can garnish with a spoonful of fresh passion fruit pulp (with seeds) for extra flavor and visual appeal, if desired.