Grilled Pineapple with Mascarpone Mousse

Grilling pineapple brings out the sweetness in it and the slightly smoky flavor takes it to the next level. Serve as is or serve the grilled pineapple with mascarpone mousse as a delicious topping for it.

Once you’ve tried grilled pineapple, you’ll probably want to serve it again and again. Serve it with the mousse, a drizzle of honey and some cracked pink peppercorns, or a scoop of ice cream.

Grilled Pineapple with Mascarpone Mousse

Adapted from a recipe by Michael Bonacini

Ingredients:

• 1/4 cup cold water
• 2 packages (1/2 oz) unflavoured gelatine
• 1 1/2 cups apple juice 1/2 cup sugar
• 1×1 inch knob fresh ginger, peeled and sliced
• Grated zest of 2 limes
• Juice of 2 limes
• 2 tablespoons Grand Marnier
• 2 cups mascarpone
• 3/4 cup tequila
• 2 cups heavy cream whipped to soft peaks
• 2/3 cup honey golden brown sugar
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/2 large pineapple, peeled, cored, cut into 4 thick rings

Instructions: 

Reduce the apple juice in a saucepan over medium heat for about 20 minutes until you are left with 1 cup. 

Line 4 ramekins in plastic wrap, allowing some extra so that you can cover the top once you’ve filled them.

In a medium pan combine ¼ cup water and the gelatine.  Let this mixture sit for about 5 minutes so that it can soften. 

Add in the reduced apple juice, sugar, ginger, lime zest and lime juice.  Bring this to a boil stirring constantly.

Remove the pan from the heat and place it in an ice bath. This will stop the mixture from cooking further and will bring it down to room temperature. 

Slowly mix in the Grand Marnier and keep stirring until the mixture is thoroughly cooled. 

Strain this mixture (use cheesecloth to line a colander) and throw away the solids.  Gently whisk in the mascarpone.  If you don’t do this gently, you’ll turn it into butter! 

Fold in the beaten whipped cream.  Place the mixture into the ramekins and refrigerate for about 4 hours until set. 

Now, to grill the pineapple!  Preheat the grill for about 20 minutes before using.  Mix together the tequila, honey, vanilla, and cinnamon until the sugar dissolves. 

Brush some oil over the grill to prevent sticking.  Put the pineapple on the grill and use a pastry brush to coat them with the tequila mixture. 

Grill until golden brown, turning and basting occasionally (about 10-12 minutes).

Serve the chilled mousses (removed from the ramekins, using the plastic wrap to gently release them) on top of the hot pineapple.

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Grilled Pineapple with Mascarpone Mousse

Grilling pineapple brings out the sweetness in it and the slightly smoky flavor takes it to the next level. Serve as is or serve the grilled pineapple with mascarpone mousse as a delicious topping for it.

Course Dessert

Cuisine American/Canadian

Keyword grilling, mascarpone, pineapple

Prep Time 32 minutes

Cook Time 25 minutes

Resting and Cooling Time 4 hours 5 minutes

Total Time 5 hours 2 minutes

Servings 4

Calories 1392 kcal

Ingredients

• 1/4 cup cold water
• 2 packages unflavoured gelatine 1/2 oz each
• 1/2 cup sugar
• 1 1/2 cups apple juice
• 1 inch knob fresh ginger peeled and sliced
• 2 Grated lime zest
• 2 Juice of 2 limes
• 2 tablespoons Grand Marnier
• 2 cups mascarpone
• 2 cups heavy cream whipped to soft peaks
• 3/4 cup tequila
• 1/3 cup honey
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/2 large pineapple peeled, cored, cut into 4 thick rings

Instructions

1. Reduce the apple juice in a saucepan over medium heat for about 20 minutes until you are left with 1 cup.
2. Line 4 ramekins in plastic wrap, allowing some extra so that you can cover the top once you’ve filled them.
3. In a medium pan combine ¼ cup water and the gelatine.  Let this mixture sit for about 5 minutes so that it can soften.
4. Add in the reduced apple juice, sugar, ginger, lime zest and lime juice.  Bring this to a boil stirring constantly.
5. Remove the pan from the heat and place it in an ice bath. This will stop the mixture from cooking further and will bring it down to room temperature.
6. Slowly mix in the Grand Marnier and keep stirring until the mixture is thoroughly cooled.
7. Strain this mixture (use cheesecloth to line a colander) and throw away the solids.  Gently whisk in the mascarpone.  If you don’t do this gently, you’ll turn it into butter!
8. Fold in the beaten whipped cream.  Place the mixture into the ramekins and refrigerate for about 4 hours until set.
9. Now, to grill the pineapple!  Preheat the grill for about 20 minutes before using.  Mix together the tequila, brown sugar, vanilla, and cinnamon until the sugar dissolves.
10. Brush some oil over the grill to prevent sticking.  Put the pineapple on the grill and use a pastry brush to coat them with the tequila mixture.
11. Grill until golden brown, turning and basting occasionally (about 10-12 minutes).

Nutrition Facts

Grilled Pineapple with Mascarpone Mousse

Amount Per Serving

Calories 1392 Calories from Fat 846

% Daily Value*

Fat 94g145%

Saturated Fat 59g369%

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 247mg82%

Sodium 130mg6%

Potassium 429mg12%

Carbohydrates 89g30%

Fiber 4g17%

Sugar 75g83%

Protein 25g50%

Vitamin A 3425IU69%

Vitamin C 75mg91%

Calcium 292mg29%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.