Sprinkle unflavored gelatin powder over 2 tablespoons of cold water in a small bowl. Let it sit for about 5 minutes to hydrate.

In a medium saucepan, mix passion fruit pulp and granulated sugar over low heat for 3 to 5 minutes until sugar dissolves. Remove from heat and stir in the bloomed gelatin until dissolved. Cool to room temperature.

In a large mixing bowl, pour in cold heavy cream and whip using a mixer at high speed until soft peaks form (about 2-3 minutes).

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

Spoon the mixture into serving glasses, cover with plastic wrap, and refrigerate for at least 3 hours until set.

Garnish with fresh passion fruit pulp and mint leaves before serving.