Yogurt Ambrosia
"Recipe in its original form found in the Diary section of "How To Cook," by Pamela Gwyther. I haven't been able to find Molasses sugar (which was the original ingredient), so I've tried myself with dark brown sugar. Even with that change, it's a creamy dessert which takes a long time to make, but not that much effort.
Note: No real 'cooking' necessary -- I've used the cook time to indicate the refrigeration."
- Ready In:
- 8hrs 10mins
- Ingredients:
- 3
- Serves:
-
6
ingredients
- 1 1⁄4 cups heavy cream
- 1 1⁄4 cups plain yogurt, strained
- 6 tablespoons dark brown sugar
directions
- In a large bowl, beat the cream until thick (think sturdy whipped cream, holding peaks) using a balloon whisk.
- Add yogurt and mix together well.
- Pour into a serving dish or several small ramekins.
- Sprinkle the sugar over the surface of the mixture in a thick, even layer: Cover with plastic wrap and chill overnight.
- The sugar will dissolve and leave a toffee-like layer on top, and you may end up with some liquid on the bottom: Serve chilled and enjoy.
- General notes: How to Prepare the Yogurt.
- Line strainer with cheesecloth and set over a medium to large bowl. (The bowl should support the strainer so it doesn't touch the bottom.) Put the yogurt in the lined strainer, cover loosely, and let it drain 6 hours to overnight in the refrigerator. Discard the liquid and use the strained yogurt as directed. If you decide to skip the step of straining the yogurt-- don't. With the amount of liquid in the dessert then, the'toffee layer' becomes more of a'dark sugar-water layer below the yogurtness'. Plan ahead for the total making time of this to be about 12-16 hours, and you should be fine.
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Reviews
-
This is ULTRA DELCIOUS and YUMMY! Very easy to make as well. This was well enjoyed by kids big and small in my house;-) Thank you very much for sharing this recipe! Please note: Just as a tip I have conjured up the other day, if your brown sugar is as hard as a rock, and you have difficulty in breaking it into pieces, simply use your hand grater and grate as much of it as you want. Not just is it a good exercise for your hand muscles, but you also get superfine and lumpless brown sugar!
RECIPE SUBMITTED BY
<p>I'm an ASL student, former computer technician, and knitter in the Beach Cities area that loves to cook. I'm an ex-pescetarian, and use that sensibility in a lot of my dishes, because not every main dish needs to contain meat. I usually make up recipes as I go, not that I often share those, but the former Recipezaar is one of my favorite sites to check when I want to do something new and need ideas of how to proceed. I could be called a minimalist, because my favorite cookbooks are the three- and four-ingredient variety: There's something magic about being able to coax a fantastically tasty and pretty meal out of a minimum of ingredients. At the moment, I'm fascinated by color and twists on the traditional -- Blue potatoes in oil with caramelized onions. Roast chicken with blood oranges. Lavender sugar cookies with white chocolate chips.</p>
