Receita Solta

Delicious Ambrosia: Traditional Brazilian Dessert

RS

Por

Master Receita Solta

Delicious Ambrosia: Traditional Brazilian Dessert
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories510 kcal

Resumo para quem tem pressa

"Conventual sweet rooted in the tradition of Minas Gerais and Rio Grande do Sul, the ambrosia brings soft lumps of curdled milk with eggs cooked slowly in syrup flavored with sugar and vanilla. It is worth making to savor a century-old dessert with a velvety texture and translucent golden syrup."

Delicious Ambrosia: Traditional Brazilian Dessert

O Que Você Precisa Saber

- O leite deve ferver antes de receber os ovos para formar os grumos característicos da sobremesa - A mistura de ovos deve ser despejada aos poucos sem agitar para os pedaços talhados ficarem firmes - O cozimento lento em banho-maria garante que o doce apure sem queimar o fundo nem endurecer os ovos

Ingredients

Main Course

  • 1 liter of milk
  • 1 cup sugar
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1 cup of shredded coconut (optional)

Instructions

Main Course

1

In a pan, place the milk and sugar, and heat over medium heat.

2

Meanwhile, in a bowl, beat the eggs until homogeneous.

3

When the milk starts to boil, add the egg mixture gradually, stirring constantly.

4

Add the vanilla essence and mix well.

5

If desired, add the shredded coconut and mix again.

6

Pour the mixture into a pudding mold and bake in a water bath.

7

Cook for approximately 30 minutes or until the mixture is firm.

8

Remove from heat and let cool before unmolding.

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Delicious Ambrosia: Traditional Brazilian Dessert com perfeição.

COMPRAR INGREDIENTES

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Chef Tips

- Para obter grumos maiores e tradicionais, mexa a panela apenas empurrando delicadamente o fundo em vez de bater em círculos - Deixe a calda ferver em fogo brando até que atinja uma tonalidade amendoada suave antes de desligar o calor - Espere a ambrosia esfriar completamente na própria calda para que os grumos absorvam toda a doçura e a essência aromática

Variations

- Adicione tiras finas de casca de limão ou casca de laranja-da-terra durante a fervura para equilibrar a doçura com notas cítricas - Acrescente uma colher de sopa de suco de limão ao leite fervente caso prefira acelerar o talhamento dos grumos - Sirva a ambrosia em compoteiras de vidro decorando com paus de canela e cravos aromáticos

Substitutions

- A essência de baunilha pode ser substituída por canela em pau e cravos-da-índia na fervura - O coco ralado pode ser trocado por coco fresco ralado grosso ou suprimido na versão clássica - O leite integral pode ser trocado por leite cru pasteurizado tipo A para grumos mais densos

How to Store

Store the ambrosia in a compote dish or glass jar with a lid in the refrigerator for up to 7 days. Because it contains a high concentration of sugar in the syrup, the preservation is stable and the flavor becomes even more refined after 24 hours.

Can You Freeze It?

It is not indicated to freeze ambrosia, as the freezing process breaks the delicate egg clumps and alters the viscosity of the thin syrup. Consume chilled directly from the refrigerator during the storage period.

What to Serve With

Pairs perfectly with thick slices of cured Minas cheese or artisanal Canastra cheese, cutting the sweetness with salinity. To drink, freshly brewed black coffee without sugar or white artisanal cachaça.

Frequently Asked Questions

Why does ambrosia need to cook in a water bath?

The bain-marie distributes heat gently, allowing the milk and egg lumps to cook softly without burning the bottom of the pan.

What to do if the milk doesn't curdle when adding the eggs?

Add a tablespoon of lemon juice or white vinegar; the acidity reacts with the casein of the hot milk, forming the curds.

Does ambrosia have an egg smell or taste?

No, the vanilla and slow cooking in the sugary syrup completely mask the egg aroma, leaving only milky and aromatic notes.

How to know the correct point of the ambrosia syrup?

The syrup should be clear, with a soft amber tone and the consistency of thin syrup, without drying completely around the lumps.

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