Dessert

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
Christmas ambrosia
8
20M
10M
30M

Ingredients

To assemble

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.
  • 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.
Note

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