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.
- 20 mins preparation plus chilling time
- Serves 6 - 8
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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
- 1Drain and stone plums (discard syrup or keep for another use). Purée plums and cinnamon in a blender until smooth.
- 2In a large bowl, whip cream to soft peaks, then whisk in yoghurt and vanilla until smooth and thick.
- 3Fold through marshmallows and berries. Then gently fold in half the plum purée – just do a few large folds to create a beautiful, swirled pattern.
- 4Layer 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).
Notes
*Check label if eating gluten free.
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