Difficulty:[usr 1]
Cut off the top of the pineapple. Hollow out its pulp, being careful not to pierce the bark. After removing the woody central part of the pulp, reduce it to a fine puree using a food processor. Then add the amber rum, mix.
Whip the liquid cream until very stiff, then add the icing sugar little by little. Gently mix the pulp puree with this whipped cream to obtain a mousse. Fill the hollowed-out rind of the pineapple with it. Refrigerate for at least 4 hours.
At the last moment decorate with frosted mint leaves.
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