Name: Plum and vanilla ambrosia with chocolate and cinnamon
Prep time: 20 min
Total time: 20 min
Yield: 6 - 8
Ingredients: 850 g can Black Doris plums; 1/2 tsp ground cinnamon, plus an extra pinch for dusting at the end; 500 ml cream (2 cups); 500 ml natural thick Greek yoghurt or coconut yoghurt (2 cups); 1 1/2 tsp vanilla bean paste, or seeds from 2 vanilla bean pods; 150 g pink and white marshmallows*, quartered; 2 punnets blackberries or boysenberries (or raspberries or blueberries, or a mixture) – alternatively use 2 cups frozen berries; 1/2 - 3/4 cup cup grated or shaved dark chocolate

Plum and vanilla ambrosia with chocolate and cinnamon

Spoon yourself a bowl of Nadia Lim's ambrosia for a dessert that will take you back to your childhood. The soft and pillowy goodness, filled with crunches of chocolate, is the summer dessert of our dreams.

Serves 6 - 8

Prep

20M

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Ingredients

850 g can Black Doris plums

1/2 tsp ground cinnamon, plus an extra pinch for dusting at the end

500 ml cream (2 cups)

500 ml natural thick Greek yoghurt or coconut yoghurt (2 cups)

1 1/2 tsp vanilla bean paste, or seeds from 2 vanilla bean pods

150 g pink and white marshmallows*, quartered

2 punnets blackberries or boysenberries (or raspberries or blueberries, or a mixture) – alternatively use 2 cups frozen berries

1/2 – 3/4 cup cup grated or shaved dark chocolate

Method

Drain and stone plums (discard syrup or keep for another use). Purée plums and cinnamon in a blender until smooth.

In a large bowl, whip cream to soft peaks, then whisk in yoghurt and vanilla until smooth and thick.

Fold through marshmallows and berries. Then gently fold in half the plum purée – just do a few large folds to create a beautiful, swirled pattern.

Layer remaining plum purée and ambrosia either in one large bowl or individual glasses. Chill in fridge for at least 1 hour or up to 8 hours. To serve, top with chocolate and a dusting of cinnamon (if using a large bowl you might want to add a few extra berries and marshmallows to the top).

*Check label if eating gluten free.
Note

Nadia Lim

Ingredients

Method

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