For the Chili Vanilli, simmer half of the whipping cream with the scraped vanilla bean, the grated lemon zest and the finely chopped chili pepper for 10 minutes on a very low heat. Stir in the gelatine that has been soaked in cold water and squeezed out well. Then remove from heat and mix with the remaining whipped cream, milk and powdered sugar.
Pour into Dariol molds and chill for at least 2 hours.Peel pineapple and cut one half into very thin slices (best with slicer). Blend the other half with sugar in a blender to a smooth puree. Strain through a fine sieve and mix with the pineapple slices.For the Chili Vanilli, dip the Dariol molds briefly in hot water, invert and serve together with the pineapple cream.