Cut the pineapple flesh into bite-size pieces.
Pat dry the inside of the hollowed-out pineapple halves with kitchen paper towels.
Preheat oven to 425 Fahrenheit.
Place the pineapple flesh in a baking dish and sprinkle it with the brown sugar. Place the baking dish in the oven and bake for 15 - 20 minutes, depending on your oven, until just brown and caramelized; keep and eye on it and don't let it burn. Take the baking dish out of the oven and let the baked pineapple cool down.
Divide the baked pineapple flesh into 6 equal parts; 4 of them go to layering the pineapple filling and the other 2 parts are used to garnish the top of your two pineapple halves. It is not much flesh, but the flavor goes a long way. Divide (you can do it visually in a measuring cup) the Cheese Cream (recipe follows) into 4 equal portions (1/2 cup each). Place a layer of caramelized pineapple at the bottom of the pineapple halves. Pipe a 1/2 cup layer of Cheese Cream on top of it. Layer some more baked pineapple and top each half piping the remaining Cheese Cream. Garnish each half with zest and the remaining baked pineapple pieces. Serve and enjoy.
For the Cheese Cream:
Evenly sprinkle unflavored gelatine over the cold water and let it hydrate.
In a large bowl, whip the cold whipping cream, just until it starts thickening (when you see "treadmarks" or "waves" on the whipped cream, it's ready). Reserve.
In another bowl, mix the softened cream cheese, the sugar and the vanilla until fully integrated.
Microwave the hydrated gelatine for 10 - 15 seconds; stir until completely dissolved and let it cool down a bit. Add it to the cheese mixture and stir, fully integrating the gelatine to the rest of the ingredients. Finally, add the whipped cream to the cheese and gelatine bowl and mix on the lowest setting, just until everything is fully integrated.
Place in a piping bag. Keep refrigerated until ready to use.
