To prepare the mousse, we'll need brown sugar (preferably Demerara), sour cream, cream, gelatin. To start, we soaked 5 g of gelatin in 30 g of cold water. Whisk 200 grams of cream to peaks. In the fridge the whipped cream is not hiding, we require that their temperature reached room. At this time we are going to do caramel-sour cream component.

Pour in 100 g brown sugar 40 g of water, warmed on low heat until the sugar is dissolved. Do not boil.

Dissolve in caramel swollen gelatin, introduce the cream, carefully stir the mixture.

Give the mixture to priotity (in contact with the skin a subtle warmth). Then, with continuous stirring (beating) of the input stream of creamy caramel mixture into the whipped cream. As soon as the mass will acquire a consistency, pour it into bowl, decorate with pineapple and sprinkle with brown sugar.

Where there will be pineapple and in what quantities, depends on the taste. But offer some sugar to spare. After our mousse a couple of hours stand up in the fridge, sugar, a little flow and places "will melt". This is clearly seen on my evening photo at the bottom of the recipe. A surprisingly pleasant combination of soft mousse and caramel brown. All a pleasant appetite! And all-consuming tenderness!