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ambrosia with chantilly cream

Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

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

►
yield 8 to 10
prep time 50 Min
method Refrigerate/Freeze

Ingredients For ambrosia with chantilly cream

  • 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

How To Make ambrosia with chantilly cream

  • 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.
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