Zabaglione with Honey

'Dissolve the gelatin and sugar in the orange juice and Port wine.'

'Add the eggs and beat well.'

'Place the mixture over low heat and cook, stirring constantly with a whisk, until it thickens slightly and doubles in volume (about 8-12 minutes).'

'Remove from heat and place the bowl in an ice bath to cool.'

'Beat until the mixture chills and remove the bowl from the ice bath.'

'Scoop out the pineapple pulp with a melon baller, removing enough for 6 individual servings, and refrigerate.'

'Just before serving, drizzle the zabaglione sauce over the top.'

'Serve in 6 portions.'