Maracujá Mousse

Pour the sweetened condensed milk and passion fruit juice into a large mixing bowl, stirring until well combined and smooth.

Sprinkle the unflavored gelatin over the passion fruit and condensed milk mixture, letting it sit for 1-2 minutes to bloom before stirring to dissolve completely.

In a separate clean bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form, approximately 3-5 minutes.

Gently fold the beaten egg whites into the passion fruit mixture using a spatula, working carefully to maintain the airy texture and avoid deflating the whites.

Divide the mousse evenly among four serving glasses or bowls, filling each about three-quarters full.

Refrigerate for at least 2 hours until the mousse is set and chilled, or until ready to serve.