Soak the gelatine in a bowl of water until softened and slightly dissolved.
Cut two passion fruit in half and use the fruit juice, pulp and seeds all into a small pan and heat.
Squeeze the water out of the gelatine, take the pan off the heat and stir the gelatine in until fully dissolved.
Pour into a large bowl and leave to cool down.
Once the mixture is cool, pour in the condensed milk and mix well.
Whip the cream until it is just holding soft peaks, then fold into the condensed milk mixture.
Pour into 6 moulds or serving glasses and chill to set for 4-5 hours or overnight if possible.
Once set, spoon over the remaining passion fruit from the remaining passion fruits and serve with a sprig of mint if you like.