FOR THE CREAM: In a small bowl, beat the eggs and sugar until light and fluffy.
A little at a time, slowly pour in the port wine while continuing to beat.
Heat the mixture over low heat, in a water bath, without boiling, for 10 minutes or until creamy and smooth.
Remove from heat, cover with plastic wrap tightly applied to the cream, let cool and refrigerate for about 1 hour.
In a blender, beat the heavy cream until it forms soft peaks.
Gently fold in the cooled egg cream mixture.
Cover again with plastic wrap tightly applied and refrigerate for another 30 minutes.
Remove the white pith and seeds from the oranges and cut into slices (reserve the juice that forms).
Mix the reserved juice, orange slices, and pineapple together.
Cover with plastic wrap and refrigerate for about 30 minutes more.
To serve, divide the fruits into six portions and top with the cold cream.
FOR THE CREAM: In a small bowl, beat the eggs and sugar until light and fluffy.
A little at a time, slowly pour in the port wine while continuing to beat.
Heat the mixture over low heat, in a water bath, without boiling, for 10 minutes or until creamy and smooth.
Remove from heat, cover with plastic wrap tightly applied to the cream, let cool and refrigerate for about 1 hour.
In a blender, beat the heavy cream until it forms soft peaks.
Gently fold in the cooled egg cream mixture.
Cover again with plastic wrap tightly applied and refrigerate for another 30 minutes.
Remove the white pith and seeds from the oranges and cut into slices (reserve the juice that forms).
Mix the reserved juice, orange slices, and pineapple together.
Cover with plastic wrap and refrigerate for about 30 minutes more.
To serve, divide the fruits into six portions and top with the cold cream.
PREPARE THE CREAM: In a small bowl, beat the eggs and sugar until light and fluffy
A little at a time, slowly pour in the port wine while continuing to beat
Heat the mixture over low heat, in a water bath, without boiling, for 10 minutes or until creamy and smooth
Remove from heat, cover with plastic wrap tightly applied to the cream, let cool and refrigerate for about 1 hour
In a blender, beat the heavy cream until it forms soft peaks
Gently fold in the cooled egg cream mixture
Cover again with plastic wrap tightly applied and refrigerate for another 30 minutes
Remove the white pith and seeds from the oranges and cut into slices (reserve the juice that forms)
Mix the reserved juice, orange slices, and pineapple together
Cover with plastic wrap and refrigerate for about 30 minutes more
To serve, divide the fruits into six portions and top with the cold cream.
