AMBROSIA WITH CHANTILLY CREAM

Ellen Bales

By
@Starwriter

I have not tried this recipe yet but I fully intend to do so just as soon as possible. It looks and sounds scruptious and I'm sure it is.
Recipe & photo: Southern Living Magazine.
12-15-14


Featured Pinch Tips Video

Rating:

 Be the First

Comments:

Serves:

8 to 10

Prep:

50 Min

Method:

Refrigerate/Freeze

Ingredients

1 c
sugar
3/4 c
fresh mint, divided
3
navel oranges, peeled and sectioned
3
blood oranges, peeled and sectioned
2
grapefruit, peeled and sectioned
6
clementines, peeled and sectioned.

FOR THE CHANTILLY CREAM:

1 pkg
(8 oz.) creme fraiche or sour cream
3/4 c
whipping cream
tsp
vanilla extract
3 Tbsp
powdered sugar

Directions Step-By-Step

1
Bring the sugar and 1/2 cup water to a boil; stir until sugar dissolves. Boil for 5 minutes. Remove from heat; steep 1/2 cup mint 20 minutes. Strain syrup; discard solids. Cool syrup completely.
2
Toss together citrus sections and 1/4 cup syrup. Cover and chill for 8 hours, stirring occasionally.
3
Chop remaining 1/4 cup mint; toss with fruit. Serve with Chantilly Cream.
4
CHANTILLY CREAM:

Beat creme fraiche or sour cream in a large bowl at medium speed with an electric mixer for 30 seconds. Add remaining ingredients; beat at high speed for 3 minutes or until soft peaks form. Serve on top of fruit dish.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian