According to Greek mythology, ambrosia (meaning "immortality")
was the food of the gods on Mt. Olympus. This ambrosia is definitely
fit for the gods when we combine fruit with Creole cream cheese
and shaved white and milk chocolate.
- 2 (11.5-ounce) packages Chef John Folse's Bittersweet Plantation
Dairy Creole Cream Cheese
- 4 cups heavy whipping cream
- 1½ tsps ground nutmeg
- ½ tsps ground cinnamon
- 1½ cups sugar
- 2 (8-ounce) cans fruit cocktail, drained
- 1 cup chopped pecans
- 2½ cups seedless green grapes
- 2 cups shredded coconut
- 2 (11-ounce) cans mandarin oranges, drained
- 2½ cups miniature marshmallows
- 1 (10-ounce) jar maraschino cherries, drained
- 2 (8-ounce) cans pineapple chunks, drained
- 1 cup Baker's® white chocolate, shaved
- 1 cup Baker's® milk chocolate, shaved
It is important to drain the fruit very well so that there will
be no excess moisture in the finished dessert. In the bowl of a
mixer, combine Creole cream cheese, whipping cream, nutmeg and cinnamon.
Whip on medium-high speed. When mixture starts to thicken slightly,
add sugar slowly and beat until stiff peaks form. Set aside. When
layering the whipped cream between fruit, use a generous amount.
In a glass trifle bowl, layer in order: fruit cocktail, whipped
cream, pecans, whipped cream, grapes, coconut, mandarin oranges,
marshmallows, cherries, whipped cream and pineapple chunks. Top
with remaining whipped cream and sprinkle with white and milk chocolate.
Garnish with mint and maraschino cherries. This recipe can be created
in individual servings by layering the ingredients in the same manner
in parfait or pilsner glasses.