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.
How to Make Grilled Pineapple with Mascarpone Mousse
Adapted from a recipe by Michael Bonacini
Ingredients:
- 1/4 cup cold water
- 2 packages (1/2 oz) unflavoured gelatin
- 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
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/2 large pineapple, peeled, cored, cut into 4 thick rings
Learn how to pick out the best pineapple here.
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 gelatin. 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.
More fruit recipes you might like:
Grilled Pineapple with Mascarpone Mousse
Ingredients
- 1/4 cup cold water
- 2 packages unflavored gelatine 1/2 oz each
- 1 1/2 cups apple juice
- 1/2 cup sugar
- 1 inch knob fresh ginger peeled and sliced
- 4 tsp lime zest
- 4 tablespoons lime juice
- 2 tablespoons Grand Marnier
- 2 cups mascarpone
- 3/4 cup tequila
- 2 cups heavy cream whipped to soft peaks
- 2/3 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
- 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.