Fruit Salad with Chocolate and Spices

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Ingredients

Serves 6

• 5 oz (150 g) dark chocolate (minimum 70% cocoa)
  
• 3/8 cup (85 g) superfine (caster) sugar
  
• 1 fresh pineapple
  
• 6 oranges
  
• 2 grapefruit
  
• 2 ripe mangoes
  
• ½ papaya (or ¼ melon)
  
• 2 bananas (not too ripe)
  
• 2 apples (Elstar or Golden Delicious)
  
• 4 fresh eggs
  
• 1 cup (25 cl) liquid whipping cream
  
• 1 cup (25 cl) whole milk
  
• 1 vanilla pod
  
• 1 cinnamon stick
  
• 3 cloves
  
• 1 tsp (3 g) ground nutmeg
  
• A few fresh mint leaves to decorate

Preparation

To make the fruit salad

• Peel the pineapple, mangoes, papaya, apples and bananas, and chop them into small pieces
  
• Wash 2 of the 6 oranges and the grapefruit. Use a grater to remove the zest.
  
• Set aside to be used for decoration
  
• Peel and seed the 2 oranges and grapefruit, and then divide into segments
  
• Squeeze the juice from the 4 remaining oranges, and boil half of it with a tablespoon of the superfine sugar
  
• Add the aniseed, cloves, nutmeg, cinnamon stick and vanilla pod (split lengthways) and let all of these ingredients infuse in the sweetened orange juice
  
• Turn off the heat and let it cool down completely
  
• Once cool, add the rest of the orange juice and mix well
  
• Strain through a conical sieve and pour the spiced juice onto the fruit
  
• Set aside in the refrigerator for at least 30 minutes.

To make the chocolate cream

• Use a knife to break the chocolate into small pieces
  
• Bring the milk and liquid whipping cream to the boil
  
• Remove from the heat as soon as they begin to boil
  
• Separate the egg yolks from the whites
  
• Whisk the egg yolks in a bowl with the rest of the superfine sugar (1/3 cup (70 g)) until the mixture turns pale, and then add the hot milk, stirring well
  
• Reheat the mixture on a low heat, stirring continuously
  
• Remove from the heat, and then pour the hot cream onto the chocolate in four stages, constantly stirring the mixture until its consistency is completely even
  
• Let it cool, and then pour some chocolate cream into the bottom of each dish
  
• Put the dishes into the refrigerator for 1 hour so that the chocolate sauce hardens.

Presentation

• Put some fruit salad on top of the hardened chocolate in each glass and decorate with the orange and grapefruit zest, and a few fresh mint leaves.

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