Cut the passion fruits in half and scoop out the pulp with a spoon.

Strain the pulp through a sieve to remove the seeds if you prefer a smooth texture. Set aside a few seeds for decoration.

Stir in the lemon juice to enhance the flavor.

Soften the gelatin sheets by soaking them in a bowl of cold water for 5 minutes. If using agar-agar, mix it directly into the passion fruit puree.

Heat half of the passion fruit puree with the sugar in a small saucepan over low heat until the sugar dissolves completely.

If using gelatin, remove the pan from heat and stir in the softened gelatin until fully dissolved. If using agar-agar, bring the mixture to a gentle boil for 1 minute.

Add the remaining passion fruit puree to the warm mixture and stir well. Let cool to room temperature.

Pour the cold heavy cream into a mixing bowl (chill the bowl beforehand for best results).

Whip the cream until it forms stiff peaks, being careful not to overbeat.

Gently fold the cooled passion fruit mixture into the whipped cream using a spatula, making circular motions to keep the mousse light and airy.

Divide the mousse evenly into serving glasses or ramekins and smooth the tops with the back of a spoon.

Refrigerate for at least 3 hours to allow the mousse to set properly.

Just before serving, top each mousse with a few passion fruit seeds, a fresh mint leaf, and a sprinkle of lime zest.

Serve chilled and enjoy this refreshing tropical dessert.