this dessert is a favourite of my adopted home; New Zealand. Often called ambrosia pudding or ambrosia salad, summertime is a perfect time for it
here in the UK, there seems to be a sudden love of eton mess, ambrosia is very similar but with a bit more decadence. It is a great stand by dessert when something is needed in a hurry, or if your baking skills are limited. There are any ways of making it, listed here is the basic recipe, with alternative ingredients that may be added, amounts of each are up to your own individual taste, likes and dislikes
whatever the reason for making it, it will be a hit at your next summer bbq or picnic (apart from those watching thier weight ;-)
whipping cream
200
ml
plain greek style yogurt
500
ml
strawberries
sq
marshmallows
sq
crunchie bar
1
pc
whip the cream until just past the liquid stage and it doesnt fall out of the bowl when tipped
fold in the yoghurt
remove the strawberry stalks and cut into quarters
cut the mashmallows with scissors if required
fold both into the cream mixture
chill for at least an hour or overnight
just before serving, smash the crunchie bar with a rolling pin until pulverised
cut open packet, spinkle over the ambrosia and stir through
serve with grated chocolate, spinkled heavily over the top
chef notes
to this basic recipe, the following may also be added to suit one's own taste
other fresh berries of choice
frozen berries
tinned peaches, black doris plums or cherries
broken or crumbled meringue
broken or crumbled biscuits (preferably chocolate)
chocolate chips
vanilla essence
liqueur of choice eg drambuie, grand marnier, baileys or my two personal favourites; chambord or lakka
