Instructions
- In a blender, combine the chopped pineapple and rum, and blend until smooth.
- Pour the pineapple and rum mixture into a saucepan, add sugar, and heat over medium heat until sugar dissolves completely.
- Sprinkle gelatin over cold water and let it bloom for about 5 minutes.
- Add the bloomed gelatin to the warm pineapple mixture and stir until gelatin is completely dissolved. Remove from heat and let cool to room temperature.
- In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form.
- Fold the whipped cream gently into the cooled pineapple mixture until well combined.
- Pour the mousse into serving dishes and refrigerate for at least 4 hours, or until set.
- Garnish with fresh mint leaves before serving.
Cooking tips
- Read through all instructions before starting
- Prep all ingredients before cooking
- Adjust seasonings to taste
- Let rest for best results
Storage
- Store leftovers in the refrigerator
- Best consumed within 2–3 days
- Can be frozen for up to 3 months
- Reheat gently before serving