Pineapple Panna cotta

Peel the pineapple and cut it into small cubes.
Put them in a saucepan with the juice of 1/2 lime and 125 g of sugar.
Put them to simmer for 30 min on a low heat with a lid, watching.

In the meantime, prepare the panna cotta :

Split a vanilla bean lengthwise, and with the back of a knife, scrape out the seeds.
Put them in a saucepan with 50 cl of whipping cream, 60 g of sugar and bring to the boil, stirring from time to time.

In a cul-de-poule, gently mix 4 egg whites with a fork. But do not whisk them.

Prepare a bain-marie in the oven so that the verrines or ramekins can be generously dipped in it, completely if possible.
Preheat the oven and the water bath to 120 °C / 250 °F.

Gradually pour the infused cream over the egg whites, not the other way round, mixing well to obtain a completely homogeneous texture.
If you want to be able to unmold the ramekins, line them with baking plastic.
Fill the ramekins 2/3 full.
Place them in a bain-marie and cook for 30 to 35 minutes until they are no longer flabby.
Then take them out and put them to cool (cold water bath, then refrigerate).

Finally put the pineapple pieces on the cooled panna cotta before serving.

This dessert might come from the Italian Piemonte ; created during the 20th century ? "Panna cotta" means "cream cooked". It is very close to the bavarois dessert.
The classic recipe: 2-3 gelatin sheets/8-10 g put in water, squeezed, added. Just recook a few seconds, mold and wait. But the egg whites bring a marvelous texture. With the yolk make a crème anglaise.
Fresh pineapple can be replaced by a can, but it is not as tasty.