Preheat the oven to 220°C.
Boil the cream in a pan and stir in the goats' cheese and seasoning.
Whisk in the eggs and strain the mixture into an ovenware dish.
Sprinkle with parmesan cheese and place the dish in a tray filled halfway with boiling water.
Bake for 25 to 30 minutes in the bain-marie.
Soften gelatine in cold water, then dissolve it into 200ml of hot pineapple juice.
Pour the juice into a square tub and chill until set, then cut into 2.5cm squares.
Reduce the oven temperature to 130°C.
Submerge the pineapple in melted butter and bake for 10 minutes until tender.
Cut the cooked pineapple into 2.5cm squares.
Simmer 500ml of pineapple juice until reduced to approximately 200ml of syrup.
Heat vegetable oil to 180°C and fry the watercress for one minute until crisp.
Drain the fried watercress on kitchen paper.
Cut the cheese royal into squares and stack on top of the pineapple and jelly.
Secure the stacks with cocktail sticks and serve with the syrup and watercress.