The Portuguese Ambrosia was a common dessert in the homes of Brazilian grandparents on feast days ... a simple and refined recipe! The Ambrosia is also the oldest sweet of Minas Gerais since the middle 19th century and was part of all fancy lunches and gala dinners.
Some ambrosia family recipes are quite ancient, passed on in old notebooks of generations of grandmothers from Minas Gerais.
Ambrosia means, in ancient greek "food of the gods of Olympus, which gave immortality." The origin of this dessert is debatable, being claimed by both Portugal and Spain.
Then, with time, this dessert ended up getting many very different recipes to make it, and ultimately there are regional versions in all Brazilian states.
The syrup of this ambrosia has the consistency of a paste that when put between the thumb and index finger slips.
Preparing the Ambrosia
* 2 cups water
* 5 cups sugar
* 12 eggs
* 4 cups (1 liter) milk
* 5 cloves
* 3 cinnamon sticks
1) For the syrup, put a pot with 2 cups water and the sugar over a burner at medium-high setting, stirring until the sugar is dissolved. Stop stirring and simmer until this preparation has thickened slightly, then reduce the heat.
2) Separate the egg whites from the yolks. In another bowl, beat 12 egg yolks with 8 egg whites (discard the remaining 4 egg whites).
3) Pour in the milk, add the cloves and cinnamon, then stir.
4) Add the milk mixture with the eggs to the syrup. Turn the heat up again, without stirring, leave until the mixture starts to boil.
5) Cook for 40 minutes, scraping with a wooden spoon the bottom of the pot, from time to time, to avoid that your preparation stick.
6) Pour in a bowl, allow to cool down, remove the spices and serve.