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Reduce the apple juice in a saucepan over medium heat for about 20 minutes until you are left with 1 cup.
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Line 4 ramekins in plastic wrap, allowing some extra so that you can cover the top once you’ve filled them.
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In a medium pan combine ¼ cup water and the gelatine. Let this mixture sit for about 5 minutes so that it can soften.
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Add in the reduced apple juice, sugar, ginger, lime zest and lime juice. Bring this to a boil stirring constantly.
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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.
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Slowly mix in the Grand Marnier and keep stirring until the mixture is thoroughly cooled.
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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!
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Fold in the beaten whipped cream. Place the mixture into the ramekins and refrigerate for about 4 hours until set.
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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.
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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.
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Grill until golden brown, turning and basting occasionally (about 10-12 minutes).