Caramel Mousse with Baby Pineapple

In a baking bowl, mix the egg with sugar (1). Put the gelatin in cold water.

Bring sugar (2) and water to a boil. Make over medium heat without stirring until sugar caramelizes to hazelnut brown. Immediately pull from the hot plate.

Very carefully pour the milk to the still hot caramel sugar. Place back on the kitchen stove. Bring to a boil and stir until the caramel sugar is completely dissolved. While stirring with a whisk, pour leisurely into the egg.

Pour back into the skillet and bring to just before boiling point, stirring. As soon as the cream thickens, pull it off the hot plate while stirring. Drain and stir in the gelatin flakes, one at a time, until completely dissolved.

Immediately strain into a large enough bowl. Place in a cold water bath and cool, stirring intermittently (so there is no skin). Before proceeding, the cream must be cooled and slightly viscous.

In a baking bowl, whip the cream until stiff. Using a rubber scraper, fold the caramel cream just under the whipped cream. Chill for at least three hours.

Cut top and bottom of baby pineapple. Stand and cut away peel from top to bottom. Peel out the eyes with the tip of a peeler. Cut pineapple into very narrow slices. Place in a wide chrome steel pan form and sprinkle with the sugar.

Squeeze lime and drizzle over the top. Bring to a boil. Cover and reduce heat to low for fifteen min.

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