Prepare the Pineapple Purée: If using canned pineapple, drain the slices and reserve a few for garnish. If using fresh pineapple, peel, core, and chop into chunks. Place the pineapple in a blender or food processor and blend until smooth. You should end up with about 1½ cups of purée. Set aside.
Bloom and Dissolve the Gelatin: In a small bowl, sprinkle the gelatin over ¼ cup of cold water. Let it sit for 5 minutes to bloom. Then add ¼ cup of hot water and stir until the gelatin is fully dissolved. This step ensures your mousse sets properly without lumps.
Whip the Cream: In a large mixing bowl, pour in the heavy cream and begin whipping with an electric mixer. When it starts to thicken, gradually add the sugar and continue whipping until stiff peaks form. The cream should be thick and hold its shape when lifted with a spoon.
Combine the Ingredients: Gently fold the pineapple purée into the whipped cream using a spatula. Be careful not to deflate the cream. Once combined, add the dissolved gelatin and vanilla extract. Fold again until everything is evenly mixed. The mixture should be smooth and slightly thickened.
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