Charbroiled Pineapple Mousse
After grilling/broiling pineapple, run it through a food processor until smooth. Set aside to cool. Whip cream cheese until smooth, then add sugar and vinegar, scraping the bowl down as needed.
Whip heavy cream until it reaches a stiff peak. Combine cream cheese mixture, pineapple, and whipped cream using mixer or rubber spatula. Chill overnight to set. May be piped out of pastry bag to serve.
Serve with pound cake (chocolate dipped pound cake slices were used in cooking class and Blackberry Ginger Balsamic Reduction (see recipe below).
Blackberry Balsamic Reduction:
Pour 1 c. Blackberry Ginger Balsamic Vinegar into a small saucepan over medium heat. Bring it to a boil, then reduce heat to simmer.
Simmer until it is reduced by half (for a thinner reduction; reduce more for thicker reduction), stirring occasionally. Do not rush the process by increasing the heat, which will cause the balsamic to harden.
Cool, then store in airtight container in refrigerator. Allow to come to room temperature prior to use.