Plum Ambrosia

ambrosia
A combination of cream, plums, meringues and yoghurt. I’m not sure there’s a more heavenly combination or simple dessert to make. So here’s my recipe for my favourite kind of ambrosia.

Ambrosia

100g Canned Black Doris Plums

300ml Cream

500g Plum Yoghurt (I used The Collective, Black Plum)

1 recipe Meringues (recipe follows) or 12 pre-made meringues

Meringues

(recipe from Edmonds Cookery Book)

4 Egg Whites

250g Sugar

Pre-heat oven to 140C (275F). Beat egg whites until very stiff, add half of the sugar and beat. Add remainder of sugar and beat again. Place spoonfuls on cold greased or lined trays and bake slowly for 1 to 1 1/2 hours. Remove from oven and let cool.

Ambrosia

Whip cream, break meringues into large pieces, pit plums and cut in half. In one bowl mix cream, meringues, plums and yoghurt together. Pour some plum juice over the top to decorate.

Only assemble ambrosia 10-15 minutes before severing else the meringues will become soggy and ruin the texture.

Lib xo

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