I used this recipe for my Fruit Salad Supreme I talked about yesterday.
The recipe makes a lot of dip. Way more than I used to fill my pineapple shell.
Starting with the egg yolks and sugar, you get a nice and thick curd like mixture. The lemon and pineapple juice combine well to give this curd the perfect acidity.
The pineapple juice is a touch sweet, so the curd isn’t too tart.
It takes about ten minutes to get the curd to the right thickness and consistency. Yes, stirring constantly for ten minutes can be a chore, but the rest of the dip would not work, so you have to do it.
The whipping cream is super easy to beat until stiff. I use a wire whisk, but this could easily be done with a rotary beater.
The end result is a lovely dressing. It is thin enough to drizzle over top of fruit. But it is thick enough that you can dip the fruit into it.
I liked this dip so much better than the marshmallow fluff dip that is usually served with fruit. I find that dip to just be sugar.
This dip/dressing had a ton of flavor and enhanced the natural taste of the fruit.
PINEAPPLE CREAM DRESSING
3 Egg Yolks
1/2 Cup Sugar
Pinch Salt
5 Tablespoons Lemon Juice
1/2 Cup Pineapple Juice
1/2 Cup Heavy Cream, Whipped
Beat egg yolks and sugar together. Add fruit juices and salt. Cook in top of a double boiler until thickened. Cool. Fold in whipped cream.
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