Recipe

Christmas ambrosia

This indulgent Christmas ambrosia recipe is perfect for the whole family to enjoy for a deliciously sweet and easy dessert that everyone will love

Nov 08, 2017 3:17am
By Fiona Hugues
  • 20 mins preparation
  • 10 mins cooking
  • Serves 8
    • Print
    Print

Read this next

Ingredients

  • 1/3 cup hot water
  • 2 tablespoon gelatine powder
  • 1/2 cup cold water
  • 1/3 cup liquid glucose
  • 1 1/2 cup caster sugar
  • 1/2 teaspoon vanilla bean paste
  • 1/2 cup icing sugar
  • 2 tablespoon cornflour
To assemble
  • 300 millilitre fresh cream
  • 500 gram plain Greek yoghurt
  • fresh berries (I used blueberries, strawberries and pomegranate arils)
  • 12 meringues
  • flaked almonds, toasted

Method

  • 1
    Line a 22cm x 22cm slice tin or dish with plastic wrap. Pour hot water into the bowl of a stand mixer fitted with a whisk. Sprinkle gelatine onto hot water and set aside.
  • 2
    Heat cold water, glucose and sugar in a saucepan over medium-low heat. Stir until sugar has dissolved then increase heat to medium and bring to a simmer. Simmer, without stirring, until mixture reaches 115°C on a candy thermometer.
  • 3
    With mixer running at high speed, pour hot syrup over gelatine mixture in a thin stream. Still whisking, add vanilla and whisk for around 5 minutes until mixture is white and fluffy. Quickly pour into tin and refrigerate until set.
  • 4
    Mix together icing sugar and cornflour. When marshmallow has set, dust top with cornflour mix. Also dust a sharp knife and chopping board. Turn out marshmallow onto board and cut into 4cm squares, rolling each in cornflour mix as you go, so they don’t stick together. Store in a lined airtight container.
  • 5
    Whip cream into soft peaks.
  • 6
    Place all components in bowls so guests can build their own ambrosia. The key is to include a little of each: eg start with a spoonful of yoghurt, some berries, a few marshmallows and cream, then add a smashed meringue, more berries, a little more yoghurt and a sprinkle of flaked almonds. See opposite for some indulgent optional extras.

Notes

  • If you don’t have time to make your own marshmallow, then use store-bought. - Pimp your ambrosia with extras like Fresh As dried watermelon chunks (available from souschef.co.nz) and have a bottle of Cherrycello liqueur (available from cherrycello.com) with a pouring spout to drizzle on top. I also garnished my ambrosia with a sprinkle of edible gold crumbs.

The Latest from New Zealand Woman's Weekly Food