Pineapple Mousse

Cook the pineapple chunks with sugar in a saucepan over low heat for 20 minutes, stirring occasionally, until the pineapple creates a little syrup. Reserve

In another saucepan, cook the milk, cornstarch, and egg yolks, whisking constantly until it thickens and boils

Pulse the pineapple in a blender and mix with the egg yolk mixture

Let it cool

Pulse the heavy cream until it thickens slightly and mix delicately with the cooled pineapple mixture

Pour into a dish and let it set in the refrigerator for at least 4 hours or overnight

Half an hour before serving, melt the sugar in a small saucepan over low heat to caramelize

Grease a surface with butter and form strips of caramel, using a spatula: take some caramel and let it drizzle onto the greased surface

Let it set and cool

Dress the dish with the strips of caramel

Serves 8

422 calories per serving