Quick & Easy » Ambrosia
Print RecipeIngredients
- 1 cup heavy cream
- 1 tsp vanilla extract
- ½ cup powdered sugar, sifted
- 2 cups sour cream, divided
- 1½ cups fresh pineapple chunks (or 8 oz canned pineapple chunks in light syrup, drained) - slice & reserve a few pineapple rings for garnish
- 2 bananas, sliced (don't slice bananas ahead of time as they will discolor)
- ½ cup sweetened coconut flakes + extra for garnish
- 1½ cups mini marshmallows
- supreme (segments) of 2 oranges, halved (or 11 oz canned mandarin oranges, drained)
- maraschino cherries for garnish
Special Equipment
- stand mixer
How-to
- In a stand mixer with whisk attachment, mix heavy cream and vanilla extract on medium-high speed to soft peaks
- Add powdered sugar and mix to medium peaks
- In a separate bowl, add 1 cup of the sour cream
- Fold the whipped cream with vanilla and powdered sugar into the 1 cup of sour cream
- Fold in the remaining sour cream, pineapple, bananas, coconut, marshmallows and orange segments
- Refrigerate for at least 1 hour before serving
- Garnish with pineapple rings, coconut and maraschino cherries
Kelsey Clark
Kelsey grew up in Bellingham, Washington. She became interested in cooking during high school and went on to attend culinary school at Johnson & Wales University in Providence. She participated in international programs in Paris as well as a wine school in Koblenz, Germany. Upon graduation, Kelsey received the most prestigious scholarship offered at Johnson & Wales through the Kobrand Wine Company's KOPF Foundation. This award allowed her to travel throughout California, Italy and France through the 2007 grape harvest, working in wineries and gaining hands-on understanding of the wine-making process. Kelsey has worked on Ming Tsai's PBS cooking show "Simply Ming" for six seasons. She has bartended in clubs and bars in Providence, Seattle, and Boston for over 6 years and is currently a producer for how2heroes. Outside of her love of food and wine, Kelsey enjoys running, traveling and spending time with her slightly overweight Bichon Frise, Gingersnap.
You know it, you love it. It's sweet, creamy, fruity and easy to make. Ambrosia comes in many forms, but Kelsey Clark's version uses fresh fruit. Well, except for the maraschino cherries but you gotta have them! A whipped cream base gets a bit of tang from sour cream. Pineapple, bananas, coconut, mini marshmallows - they're all in there. As a special treat, Kelsey demonstrates how to "supreme" an orange to get just fruit and no unwanted bitterness. Sweet!
Kelsey Clark
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