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.