The exact origins of Ambrosia in Portugal remain a subject of debate among historians. Some attribute its introduction to the Moors, who left an indelible mark on Iberian cuisine with their culinary influences from the Middle East and North Africa. Others propose that Ambrosia evolved from a medieval delicacy called blancmange, a sweet and creamy pudding made with milk, rice flour, and almonds. Regardless of its origins, Ambrosia has become an integral part of Portuguese culinary traditions, particularly during festive occasions and celebrations.
Ambrosia is a dessert that has different variations across Portugal and its former colonies. In the Azores, a picturesque archipelago in the Atlantic Ocean, the local variation of Ambrosia holds a special place. Here, the Azorean Ambrosia takes shape, distinguished by the use of fresh cheese instead of eggs. Crafted from cow's milk and rennet, a natural enzyme that coagulates the milk, the cheese forms the base of this luscious and creamy dessert. Cooked with sugar, lemon peel, and cinnamon, the Azorean Ambrosia develops a rich and fragrant profile, delighting the senses with each spoonful. Served chilled or at room temperature, this regional variation showcases the Azorean commitment to preserving culinary heritage while infusing it with local flavors.
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Ambrosia is more than just a dessert; it encapsulates the captivating history and diverse culture of Portugal and its former colonies. With each spoonful, one can savor the simplicity and pleasure of life, celebrating the shared love for sweetness and the culinary traditions passed down through generations. Whether in Lisbon, the Azores, or the bustling streets of Brazil, Ambrosia offers a taste of indulgence and a moment of pure bliss. As tourists visit Lisbon, they are invited to embark on a culinary journey and savor the divine allure of Ambrosia - a dessert fit for the gods.