Ambrosia

  • 120ml double cream
  • 15g caster sugar
  • 115g sour cream
  • 170g homemade mini marshmallows
  • 450g clementine orange segments, approximately 6 clementines
  • 165g chopped fresh pineapple
  • 75g freshly grated coconut
  • 100g toasted, chopped pecans
  • 90g drained maraschino cherries
1) Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine.

2) Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hrs before serving.

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