Pineapple Mousse with Coconut-Vanilla Sauce and Pineapple Compote

Peel the pineapple, cut in half lengthwise and remove the stem in a wedge shape. Cut one half of the pineapple into small cubes for the mousse. Cut the other half for the compote first into 3 longish pieces, then into thin slices.

For the mousse, soak the gelatin in cold water. Caramelize half of the sugar in a saucepan until golden brown. Pour in the finely diced pineapple and make it open until the liquid has almost evaporated. Put the fruit mixture in a mixing bowl form and mash it with a chopping stick, then pass it through a fine sieve. Allow the gelatine to melt dripping wet at low temperature and stir into the fruit mixture. Beat the egg yolks, remaining sugar, saffron powder and juice of one lemon with the whisks of the mixer in a whisking bowl until creamy. Fold in the fruit puree and leave to cool, covered, for about 40 minutes. Then whip the whipped cream until stiff and fold into the fruit puree. Pour the mousse into a shallow dish and leave to cool for 6 hours with the lid on.

For the compote, put sugar, pulp of vanilla bean and juice of one lemon in a saucepan and make 3-4 minutes until sugar is dissolved. Pour the hot syrup over the pineapple slices and cool.

For the sauce, beat egg yolks, sugar and pulp of vanilla bean until creamy. Heat the coconut cream, but do not make it. Stir the egg cream into the hot coconut milk. Stir over medium heat until the sauce is

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