Have you ever had a dish at a restaurant that wowed you so much you immediately knew you needed to have it in your life. So you wondered if it was possible to recreate this love at first bite dish at home? Well that happened to me last week while having lunch with a very good friend. One I met decades ago during my first week at college. When she suggested having lunch at a restaurant where her professionally trained goddaughter was the chef, I was all in! For years I have heard her talk about how creative and talented Grace was as a chef. And after meeting and eating her food, I wished she was my goddaughter! Not only was Grace incredibly generous and humble, her food was beyond amazing. She has created the kind of food having seemingly simple layers of flavors and textures, the kind you couldn't bear to leave one bite behind, and the kind just tempting you to lick the plate in public.
While the recipes below are mine, the concept and inspiration for this dish are all Grace. I can't take any credit for conceptualizing this creative take on a layered ambrosia. One made with an orange curd infused mascarpone, homemade granola, mixed berries (including roasted strawberries), and toasted coconut. I can only take credit for the recipes below. My taste buds were dancing and my head was spinning the moment I took a bite Grace's dish. Within milliseconds I knew I absolutely had to figure out how to create it.
So before I bring you along on my Orange Curd Ambrosia journey or lose some of you as you read through this post (or sneak ahead to recipes), let me say this is not a difficult dish to make. I think I have to say this again. This is not a difficult dish to make. It is a relatively simple dish that looks complex. At least two of the ambrosia's layers (the orange curd and the granola) can be made days ahead. Assembling the dish will take less than thirty minutes (if you decide not to roast the strawberries) or maybe forty minutes (if you decide to roast the strawberries). Because if there was ever a dish worth your time and energy, this would be the one!
I would also be remiss if I didn't disclose that this isn't what many of you will think of when you hear the word ambrosia. It's not the canned pineapple, mandarin oranges, mini marshmallows, coconut, maraschino cherries, whipped cream (or sour cream) version of ambrosia you may have grown up with. This version is a night and day different from that one. I might be slightly biased but I think this Orange Curd Ambrosia is truly the food for the gods (and goddesses).
As soon as I got home from spending the afternoon with my friend, I started researching Orange Curd recipes. And as much as I would have liked to make a Blood Orange Orange Curd, I quickly learned they are currently out of season (which is generally December through April). At first I tried to adapt my favorite recipe for Lemon Curd, but for a myriad of reasons the orange curd version just wasn't 'good enough'. So after making some changes to the number of eggs, amount of butter, amount of freshly squeezed orange juice as well as an alteration to the cooking method, I created this dreamy, creamy Orange Curd. One so good you will just want to eat it off a spoon.
Creating a delicious Orange Curd was just the first of many challenges in trying to create this Orange Curd Ambrosia. Making the orange curd infused mascarpone was the second one. What should the ratio of curd to mascarpone be? Should there be any additional sweeteners added? What should be used to give it a creamy texture? My first attempt was good, but again, not good enough. However, my second attempt at making the orange curd infused mascarpone was better than good enough. Whether or not it even comes close to Grace's recipe, I may never know. But the combination of mascarpone, orange curd, confectionary sugar, heavy cream, and some extra orange zest for good measure gave way to dreamy deliciousness. So with the first layer of the ambrosia down, I only had three more to go.
The second layer of the ambrosia is granola, preferably homemade granola. Because I almost always have a bag of my favorite one on hand (recipe linked here), I didn't need to spend any time creating a granola recipe. For those you who don't want to make a homemade granola for this dish, use the best quality granola you can find. Although I would be remiss if I didn't try to convince you to make a homemade one. You won't be sorry.
The layer of mixed berries is relatively easy, right? Just mix some blackberries, blueberries and cut strawberries together and let them macerate with a small amount of sugar, right? Well, yes and no. Yes, you absolutely could do this. But, what if you roasted the strawberries with a small amount of sugar and mixed the warm strawberries along with the sweetened juices together with the blackberries and blueberries? Would that make for an even more flavorful layer? The answer as you might guess is YES! Roasting strawberries in the oven with just a little bit of sugar for 20-25 minutes at 350 degrees (F) intensifies their sweetness along with creating a deeper, richer flavor and slightly softer texture.
So now that's three layers down! The orange curd infused mascarpone, homemade granola, and mixed berries (either all fresh or roasted strawberries with fresh blackberries and blueberries. All that was left to make was the toasted coconut layer aka the final layer. I had two choices. Make either toasted sweetened shredded coconut or toasted desiccated coconut. Taking a cue from Grace, I decided a toasted desiccated coconut would be the best finishing touch as it would add a slight nuttiness to the ambrosia.
Having tasted fresh berries with an orange curd infused mascarpone, I may never serve them with a bowl of yogurt, even a bowl of honey infused yogurt again. I am completely over the moon smitten with this Orange Curd Ambrosia. It will definitely be what I serve at my next brunch and at every brunch going forward!
Little did I know just how much spending time with a really good friend would be inspiring on so many levels! Now every time I make this Orange Curd Ambrosia I will remember the day we spent together and meeting as well as being inspired by Grace Goudie (someone who I genuinely believe will be as famous as Erin French someday).
Recipe
Orange Curd Ambrosia
Serves up to 6
Ingredients
Orange Curd
3 large eggs
3 large egg yolks
1/2 cup freshly squeezed orange juice (from 3-4 Navel or Blood Oranges)
1 1/2 cups (150g) granulated sugar
Zest from 2 oranges
1/2 cup (113g) unsalted butter, cut into eight tablespoons, room temperature
1/4 teaspoon Kosher salt
Homemade Granola - approximately 1 generous cup
Mixed Berries
1 pound (454g) strawberries, stems removed and cut in half (See notes)
6 ounces (170g) blackberries
2/3 pint (12 ounces - 300g) blueberries
Orange Curd Mascarpone
8 ounces (227g) mascarpone
1/3 cup plus 1 generous tablespoon of orange curd
2 Tablespoons confectionary sugar
2 Tablespoons of heavy cream
Optional: zest from one half of an orange
Toasted Coconut
1/4 to 1/3 cup of desiccated (I used unsweetened)
Directions
Orange Curd
1. In a medium sized bowl, whisk together the eggs, sugar, and salt. Whisk in the orange juice and zest.
2. On the top of a double boiler simmering over low-medium heat, pour in the orange curd mixture.
3. Stirring frequently, cook the curd until it has the consistency of a mayonnaise.
4. Remove from the heat and whisk in the butter.
5. Strain the curd through a mesh strainer.
6. Let cool before covering and chilling in the refrigerator for at least two hours or overnight. Curd will be good in the refrigerator for at least one week. Note: The orange curd can be used to make the orange curd infused mascarpone after the curd sits for at least thirty minutes.
Mixed Berries
1. Combine the strawberries, blackberries, and blueberries in a medium sized bowl. Set aside.
Orange Curd Mascarpone
1. In a medium sized bowl, mix together the mascarpone, orange curd, confectionary sugar, and whipping cream using a hand mixer. Beat until creamy and well blended.
Toasted Coconut
1. In a preheated 350 degree (F) oven, place about 1/4 to 1/3 cup of desiccated coconut on a baking sheet. Make sure the coconut is in a flat layer.
2. Bake for 8-10 minutes, turning often, until it's lightly golden and fragrant. Remove from the oven. Let cool.
Assembly
1. Spread the orange curd mascarpone on the bottom of a dish.
2. Sprinkle the granola on top of the mascarpone layer.
3. Spoon the fruit over the granola layer.
4. Sprinkle 3-4 Tablespoons of the toasted coconut over the top of the fruit layer.
5. Serve immediately.
Notes: (1) To roast the strawberries, mix the cut strawberries with 1/4 cup of sugar. Place cut side down on a baking sheet in a preheated 350 degree (F) oven. Bake for 20-25 minutes. Transfer the strawberries, juices and melted sugar to a medium sized bowl. Mix together with the blackberries and blueberries. (2) If not roasting the strawberries, mix the cut strawberries with a couple tablespoons of sugar. Then mix in the other berries. Let the berries sit while you are making the orange curd mascarpone.
