Ambrosia 'Food Fit For The Gods'

Two years ago I made Tiramisu for our family’s Christmas Dinner. It was beautiful…..Savoiardi soaked in a mixture of marsala wine and expresso, marscapone folded into a perfectly made Zabaglione and liberally covered with grated Valrhona chocolate and garnished with fresh cherries also dipped in melted valrhona….it was pure iItalian perfection (if I must say so myself haha!) I wonder if it will be enough I thought, everyone will want seconds, however there was no need to worry, I don’t even think a single member of my family even glanced in it’s magnificient direction…..no, instead they nearly knocked it off the dinner table whilst rushing past to help themselves to massive spoonfuls of Mum’s Ambrosia, WHAT?! What was it with that dessert…..some billowy grape and marsmallow thing?! I seriously started wondering if I was adopted! Mum makes Ambrosia every Christmas and the whole family loves it. It’s such a simple dessert and a particular favourite with the littlies (the fact that it contains sweets might have something to do with that!) So here is the simple recipe for Mum’s version of the family’s favourite.

Ambrosia (which means ‘food fit for the Gods’ or ‘something very pleasant to taste or smell’) is a simple dessert and requires no baking, taking less than half an hour to whip up. It is particularly relished by the Southern states of the USA, apparently eaten after fried chicken and potato salad. The traditional ambrosia recipe consists of mandarins and flaked coconut pieces mixed together with sour and fresh whipped cream and dates back to the last quarter of the nineteenth century, then being called ‘Iced Oranges’.

Our kiwi version of Ambrosia goes something like this, fresh fruit (usually pineapple, grapes and fresh berries) marshmallows, soft lollies (usually chocolate coated), whipped cream folded into yoghurt and often broken meringues are added. I went for a red and white theme as it’s Christmas; cream, pink berry yoghurt, red grapes, strawberries, cherries, pink and white marshmallows and chocolate coasted marshmallow santas. Ambrosia tastes nicer chilled so it’s a perfect dessert to make the night before if you are pushed for time on the day you need it.

THE FOOD OF THE GODS
Waaaay back when…….the Gods of Olympus ate Ambrosia. Mere mortals were forbidden to eat it as it gave longevity or immortality upon whoever consumed it. It was bought to the Gods by doves. However no-one really knows what it was made of, some think it was made with honey as honey was highly regarded by the people of ancient Greece, but there seems to be no other clue. Obviouslty the recipe was a tad different than the Ambrosia of today, I hardly think Zeus and Posiedon chowed down on chocolate fish (although Poseidon may have liked them…..or not)

INGREDIENTS

1 1/2 cups full cream
2 cups smooth mixed berry yoghurt (I used a smooth variety and of course you can use any berry flavour that you will think will suit your Ambrosia)
6 small pink or white meringues (or roughly the same amount of larger ones)
1 cup red seed-less grapes
1 1/2 cups fresh strawberries
1 cup fresh cherries
1 cup big or small marshmallows
x5 large or x10 smaller, chocolate marshmallow santas (or roughly the same amount of chocolate fish)

Note* The measurements for all of the fruit and sweets are a rough guide, you can give or take a little, or replace fruit or sweets with different varities, which is the beauty about the more un-traditional Ambrosia.

Note Also* If you are talented at making meringues of course you can make your own, but in keeping with the simplicity of making Ambrosia I bought mine 🙂

WALKTHROUGH

This is probably the lengthiest part of making this Xmas Ambrosia, stoning the cherries. I used (actually Master 9 used) a cherry stoner to remove them. Or you can make a cut right around them, and twist each half in opposite directions to open them and then flick out the stone with a small paring knife.

Note* In New Zealand we call the pits in cherries and olives stones.

Now slice all of the cherries and grapes in half and also all of the strawberries, either in half if they are small or in quarters if they are larger.

Next get the marshmallow santas (or fish), marshmallows and meringues out of their packets.

Then roughly chop up the crispy meringues and if you have larger marsmallows cut them in half (little marsmallows are already a perfect size). Also slice up the marshmallow santas or if using them, chocolate fish.

Then using an electric beater on medium/high, whip the cream until soft peaks form (meaning that if you put a spoon in and pull some up, the tip of the cream you pulled up will fall over but the cream you pulled up will not fully dissolve back into the rest of the cream in the bowl).

Now place the yoghurt in with the cream and using a large soon gently fold the two together. Note* I only half fold mine in as it will blend in more when you add the other ingredients.