Coconut Jelly with Pineapple Ragout

Coconut jelly:

1. Rinse a silicone mat with 6 – 9 molds with cold water and have it ready. It can be small ring cake or muffin tins. Their size then determines how many the mass is sufficient for. For me there were 6 and the rest came in a glass bowl.
2. Pour cold water over gelatine in a bowl and allow to swell. Put all liquid ingredients in a saucepan, mix with the powdered sugar and heat slightly (do not boil). Remove from the heat, gradually stir in the swollen gelatin with a whisk and then immediately pour the liquid mass into the molds. It is advisable to put the silicone mat on a firm board beforehand so that it can be better placed in the refrigerator afterwards (and without it bending and everything leaking out). It should stay there until the mass has become firm like jelly. This can take up to 4 hours.

Pineapple ragout:

1. Thoroughly peel half the pineapple and cut out the “knobs” and the inner, hard part. Then the amount of pulp should be approx. 450 – 500 g. Then cut this into approx. 1 cm cubes and keep them ready.
2. Melt the butter in a saucepan, stir in the brown sugar and let it caramelize. Then immediately add the pineapple pieces including the juice that has formed, stir vigorously with the butter-sugar mixture and bring to the boil. It may be that a few lumps of sugar form at first, but they then disappear during the subsequent gentle simmer. When everything has boiled once, turn the heat down halfway, stir in the lime juice, vanilla sugar and rum aroma and then let it simmer for another 2 minutes. Mix the starch in the water, stir into the ragout and let it simmer again for 1 minute so that the starch can set. Then transfer to a bowl and refrigerate until ready to eat.