Sprinkle the gelatin powder over cold water in a bowl and let it hydrate for about 5 minutes.

In a saucepan over low heat, combine the passion fruit pulp, granulated sugar, and water until the sugar dissolves, about 3-5 minutes.

Remove from heat and stir in the bloomed gelatin until fully dissolved. Let this mixture cool to room temperature.

In a large mixing bowl, whip the cold heavy cream until soft peaks form.

Gently fold the sweetened condensed milk into the whipped cream, then gradually fold in the cooled passion fruit mixture until smooth.

Spoon the mixture into serving glasses or ramekins and refrigerate for at least 3 hours until set.

Before serving, garnish each portion with fresh passion fruit pulp and mint leaves, if desired.