Pineapple mousse

Method

1. Put two thirds of the drained pineapple in a blender. Finely chop the final third and set aside. Whizz the pineapple until smooth, then pass the mixture through a fine sieve into a saucepan. Add 60g of the sugar, bring to the boil, then simmer for 10 minutes or until reduced by half. Leave to cool, then put in the fridge to chill completely.
2. Put the egg yolks and remaining 80g sugar in a mixing bowl and use an electric mixer to beat them until pale, thick and shiny (about 5 minutes). Set aside 60g of the double cream in a small saucepan, then pour the rest into a separate bowl with the mascarpone. Beat the mascarpone mixture to soft peaks (that flop over when you remove the whisk).
3. Put the gelatine leaves in a bowl of cold water to soften. Gently heat the 60g cream until steaming, then remove from the heat. Lift the gelatine leaves out of the water, squeeze to remove excess liquid, then add them to the hot cream and whisk until dissolved. Leave until the cream has turned warm instead of hot, then take a spoonful of the egg yolk mixture and whisk it in.
4. Pour the whole lot back into the bowl of egg yolks and use an electric mixer to beat it quickly until combined. Add the pineapple purée, mix well then, working in batches, fold in the mascarpone cream using a large metal spoon/whisk in a figure-of-eight motion, trying to avoid knocking the air out of the mixture.
5. Pour the pale yellow mousse into a container if you like, serving it scooped onto a plate like I do, or pour it into your chosen bowls, then cover and leave to set in the fridge for at least 8 hours. Serve with a dollop of softly whipped cream and the reserved finely chopped tinned pineapple.