• Empty the gelatin envelopes in the water and add the sugar. Mix until combined and let it rest until the mixture resembles the texture of applesauce, about 5-6 minutes
• Using a mixer, whip the whipping cream until stiff. Add the passion fruit concentrate slowly to the whipping cream (while mixer is still running). Finally add in the dissolved gelatin and mix until everything is combined
• Pour mixture onto a bowl, a greased 9" cake mold or individual cups
• Chill for 6-8 hours of overnight
• To unmold: run a knife through the sides of the mousse and turn onto a cake plate. If the mousse is stuck, simply run warm water to the bottom of the pan and umold

For Reduction

• In a saucepan, cook the passion fruit concentrate and sugar on medium heat. Let mixture boil until it reduces and thickens - About 5-6 minutes. If the liquid is too tart, add more sugar
• Cool in the fridge

Assembly

• Pour the reduction on top of the mousse and serve chilled
• Enjoy!