Floating Island with Pineapple and Lime Recipe

Pineapple smoothie: Remove the skin and core of the pineapple and then cut it into pieces. Blend all the ingredients until the mixture is smooth. Keep chilled.

Egg whites: Whip the egg whites with the sugar and lime zest. On a microwave-safe plate, use a piping bag to create balls of whipped egg whites (about 35 g each). Cook in the microwave for 30 to 45 seconds at full power. Set aside to cool.

Pineapple carpaccio: Make a syrup with water and sugar. Remove the skin from the pineapple and cut into thin slices. In a container, pour the hot syrup over the pineapple and let it cool. Store in the refrigerator.

For finishing: Arrange the pineapple carpaccio in a fan shape by lightly inserting the slices into the whipped egg whites. Grate a little lime zest on top. In small glasses, pour the pineapple smoothie and then place the whipped egg whites on top.