Fruit Salad with Porto Cream

Name: Fruit Salad with Porto Cream
Yield: 6
Ingredients: FOR THE CREAM; 4 egg yolks; 1/4 cup granulated sugar (45 g); 1/3 cup Porto wine (80 ml); 1/3 cup heavy cream fresh (80 ml); 3 oranges; 1/2 large pineapple, cut into 2 cm pieces (850 g)

1
FOR THE CREAM
2
4 egg yolks
3
1/4 cup granulated sugar (45 g)
4
1/3 cup Porto wine (80 ml)
5
1/3 cup heavy cream fresh (80 ml)
6
3 oranges
7
1/2 large pineapple, cut into 2 cm pieces (850 g)

Ingredients

1
FOR THE CREAM
2
4 egg yolks
3
1/4 cup granulated sugar (45 g)
4
1/3 cup Porto wine (80 ml)
5
1/3 cup heavy cream fresh (80 ml)
6
3 oranges
7
1/2 large pineapple, cut into 2 cm pieces (850 g)

Directions

1
Prepare the cream
2
In a small bowl, beat the egg yolks and sugar with a whisk until frothy
3
Gradually add the Porto wine while beating
4
Place the mixture over low heat in a bain-marie and beat for 10 minutes or until smooth and creamy
5
Remove from heat, cover with plastic wrap pressed onto the cream, let cool to room temperature and refrigerate for about 1 hour
6
In an electric mixer, beat the heavy cream fresh until soft peaks form
7
Mix gently with the chilled egg yolk cream
8
Cover again with plastic wrap pressed onto the cream and refrigerate for another 30 minutes
9
Peel off the white pith and seeds from the oranges and cut into gomos (reserve the juice that forms)
10
Mix in the reserved juice, orange gomos, and pineapple
11
Cover with plastic wrap and refrigerate for about 30 minutes more
12
To serve, divide the fruits into six portions and top with the chilled cream.