Chef Hubert's Elegant Pineapple Mousse with Amber Rum and Red Berries

• 1 ripe pineapple
• 500 ml very cold UHT whipping cream
• 150 g icing sugar
• 3 tablespoons amber rum
• Assortment of red fruits (strawberries, currants, raspberries, etc.)
• A few fresh mint leaves

• Difficulty: Easy

Slice off the top of the pineapple and carefully hollow out the pulp without piercing the skin. Remove the woody core and blend the remaining pulp into a smooth puree using a food processor. Stir in the amber rum until well combined.

Whip the cold cream to stiff peaks, gradually incorporating the icing sugar. Gently fold the pineapple puree into the whipped cream to create a light, airy mousse. Spoon the mixture into the hollowed pineapple shell and refrigerate for at least 4 hours to set.

Just before serving, decorate with frosted mint leaves and an assortment of vibrant red fruits.

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