For the pineapple compote:
For the mousse:
Begin by preparing the pineapple compote. Drain the pineapple if using canned, reserving 2 tablespoons of the juice. Split the vanilla bean if you are using it and place it and the pineapple and sugar in a non-reactive pan on low heat. Cook for 30 minutes, stirring occasionally.
Allow the pineapple to cool, remove the vanilla bean, then run the compote through a blender or food processor to puree. Cover and refrigerate until ready to serve.
For the mousse, prepare the gelatin by placing the sheets to soak in a bowl of cold water.
Place the raspberries, sugar, lemon juice, yogurt and mascarpone in a food processor or mixer and blend until well mixed. Taste and add more sugar as needed.
Heat the reserved pineapple juice (or cream if you used a fresh pineapple) without boiling. Remove from the heat and add the drained gelatine sheets. Stir to combine well.
Meanwhile, in a clean mixing bowl, beat the egg whites until stiff. Mix the gelatin mixture into the raspberry mixture and then delicately fold in the egg whites. Fold only as much as needed to mix. Cover and refrigerate until ready to serve.
To serve place several spoons of pineapple compote in the bottom of a pretty glass, then top with raspberry mousse. You can decorate with any extra raspberries or do like Laetitiia and hide one in each glass of mousse.
Makes 6 servings.