Drained pineapple cut into small cubes. Half of the powdered sugar is placed in a pot over low heat and stir until slightly caramelized. Add pineapple cubes, pour pineapple juice mixture and boil, stirring constantly, until caramel is dissolved. The gelatin is soaked in a little cold water to swell. Poizstinalata pineapple mixture pass a mixer to a smooth puree. Yolks are broken down with the remaining sugar and rum. Separately, mix the cream. The three mixtures were combined and mixed well. The cream is distributed in glass beakers and left for at least 2 hours in the refrigerator. In serving garnish with pineapple washers, chocolate sauce and fresh lemon balm leaves.