Difficulty:[usr 3]
Soak the gelatin in cold water. Slice 1 lime into rings and zest the rest. Squeeze the limes and lemons.
Cut the pineapple into chunks. Bring the pineapple juice to the boil with 50 g of sugar, poach the pineapple slices and the lime zest in it for 5 minutes. Leave to cool, drain.
Mix the syrup and lemon juice. Beat the yolks and 200 g of whitening sugar. Add the hot jus and thicken into a custard. Dissolve the drained gelatin in it, leave to cool.
Incorporate the zest and the smooth fromage blanc, then the whipped cream, finally the whipped egg whites.
Butter a cake tin, line it with stretch film. Line up the lime slices at the bottom. Fill with mousse and pineapple pieces. Roll out the cookies, pressing them in slightly. Refrigerate for at least 8 hours.
Unmold, then remove the film.
Serve in thick slices.
