American Ambrosia Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 4 hrs 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g pearl barley, or rice puddin
- 1 can pineapple
- 200 g suar
- 1 tablespoon potato starch
- 1 can tangerine (s) approx. 380g
- 2 cup / s marshmallow (s)
- 1 cup cream
Print Recipe
Pin Recipe Instructions
- Boil the pearl barley or rice pudding as described on the package.
- Drain the can of pineapple and collect the juice. Drain the mandarins as well, the juice from them is not needed.
- When the pearl barley is ready, it has to cool down a little. During this time, bring the pineapple juice with the sugar and starch to a boil in a saucepan and let it thicken while stirring constantly.
- Cut the marshmallows and pineapple into small cubes and mix with the pearl barley.
- Now add the pineapple juice and the drained mandarins.
- Mix everything well and let it cool in the refrigerator for 3 - 4 hours.
- Before serving, whip the cream until stiff and fold it into the salad, this makes it particularly fresh and fluffy.
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