This is our contribution to the ginger blog rallye that “1 x umrühren bitte” started: Pineapple Ginger Kebab à la Ferran Adrià, a classic dish from El Bulli’s laboratory kitchen. This dish is quite easy to prepare and the finished product is a tasty, but not so much surprising rhizomatic combination of sweet maringue, sweet-sour pineapple and sweet-hot ginger:

Ingredients

• Crystallized ginger
• Sliced pineapple
• Egg white
• Icing sugar

Method

1. Cut pineapple in small slices of approx. 1/2 centimeter (squares or diamonds), do the same with the ginger.
2. Thread on a small skewer (shashlik), alternating ginger and pineapple.
3. Whip egg white with some sugar until firm.
4. Dip the fruit kebabs in the meringue and dry in a warm oven or let air dry.