AMBROSIA WITH CHANTILLY CREAM
Recipe & photo: Southern Living Magazine.
3/4 cfresh mint, divided
3navel oranges, peeled and sectioned
3blood oranges, peeled and sectioned
2grapefruit, peeled and sectioned
6clementines, peeled and sectioned.
FOR THE CHANTILLY CREAM:
1 pkg(8 oz.) creme fraiche or sour cream
3/4 cwhipping cream
3 Tbsppowdered sugar
How to Make AMBROSIA WITH CHANTILLY CREAM
- 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.
- Toss together citrus sections and 1/4 cup syrup. Cover and chill for 8 hours, stirring occasionally.
- Chop remaining 1/4 cup mint; toss with fruit. Serve with Chantilly Cream.
- 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.