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Combine condensed milk and passion fruit juice.
Soak gelatin in ½ cup water and combine. Heat over low fire until dissolved. Remove from heat and set aside to cool until lukewarm. Add gelatine to condensed milk mixture and combine. Fold in whipped egg whites. Pour mixture into a wet tube pan. Refrigerate for 6 hours.
Invert onto platter and serve with pastry cream.
Pastry Cream:
Beat egg yolks with sugar until creamy.
Heat milk in a medium saucepan. Gradually whisk in milk to egg yolks.
Return mixture to saucepan and cook over low heat, until mixture thickens slightly. Mixture must not boil or it will separate. Remove from heat and add vanilla. Cool.
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