Grilled Pineapple with Tequila Brown Sugar Glaze and Ginger Lime Mascarpone Mousse

Difficulty:
1/5

GRILLED PINEAPPLE WITH TEQUILA BROWN SUGAR GLAZE WITH GINGER LIME MASCARPONE MOUSSE

Preparation time is 45 minutes, cooking time 30min

Yield:  4

Ingredients

Ginger lime mascarpone mousse:

  • ¼ cup cold water – (60ml)
  • 2 packages (1/2 oz) unflavoured gelatin – (120ml)
  • 1 ½ cups apple juice – (375ml) Reduced over med. heat- 20 min- to 1 cup
  • ½ cup sugar – (125ml)
  • 1 (1 inch) knob fresh ginger, peeled and sliced
  • Graded zest of 2 limes
  • Juice of 2 limes
  • 2 tablespoons Grand Marnier – (30ml)
  • 2 cups mascarpone – 500ml)
  • 2 cups heavy cream whipped to soft peaks – (500ml)

Grilled pineapple:

  • ¾ -cup tequila – (175ml)
  • ¾ cup (packed) golden brown sugar – (175ml)
  • 1 ½ teaspoons vanilla extract – (7.5ml)
  • ¼ teaspoon ground cinnamon – (1.25ml)
  • ½  large pineapple, peeled, cored, cut into 4 thick rings

Directions

  1. Line four ramekins in plastic, leaving enough surplus to cover the top once full
  2. In a medium saucepan place ¼ cup of water and add gelatin, let sit for 5 minutes to soften.  Stirring constantly, add apple juice, sugar, ginger, lime zest, and lime juice to gelatin and bring to a boil.
  3. Remove from heat and dunk the pot into an ice bath to stop the cooking and bring to room temperature.  Gradually stir in the Grand Marnier.  Continue stirring until the mixture is cooled all the way through.
  4. Strain this liquid through a cheesecloth-lined bowl and discard the solids.  Slowly and gently whisk in your mascarpone into your gelatin mixture.  This must be done gently to avoid turning the mascarpone into butter.  Next, fold in the beaten whipped cream.
  5. Pour the mousse into the plastic lined ramekins and take them to the fridge to set for 4 hours.
  6. Preheat Grill 25 minutes before serving.
  7. Combine tequila, brown sugar, vanilla, and cinnamon in a bowl and mix until sugar dissolves.
  8. Oil the grill and place pineapple rings on the grill.  Using a pastry brush, baste them with the tequila mixture.  Grill pineapple until brown, turning occasionally. (about 10 minutes)
  9. Transfer pineapple from grill to serving to plates.  Remove mousses from fridge and using the plastic wrap as a guide carefully pull them from their molds.  Place the chilled mousses on top of the hot pineapple rings.
  10. Serve and enjoy!