Strawberries Romanoff
This Russian aristocratic dessert transforms fresh strawberries into something luxurious through the magic of Grand Marnier and sour cream. The technique is deceptively simple: macerate the berries in sugar and liqueur to draw out their juice, then fold in a mixture of whipped cream and sour cream for subtle tang. That sour cream is crucial, cutting through richness while letting the strawberry flavor ring clear. It's the kind of dish that proves you don't need complicated technique to impress.
Instructions
In a medium bowl, combine hulled and quartered strawberries, 4 Tbsp sugar and 4 Tbsp liqueur, stir to combine then cover and refrigerate at least 1 hour and up to 2 hours, stirring once or twice.
Two photos of cut strawberries in a bowl with one having sugar being added to the bowl Two photos of cut up strawberries for Strawberry Romanoff Just before serving, in a large mixing bowl, combine 1 cup cold heavy cream and 1/4 cup powdered sugar, and beat with an electric mixer until stiff peaks form.
Using a spatula, fold in 1/4 cup sour cream just until well blended.
To serve, stir strawberries then divide between 6 serving glasses or bowls.
You can spoon a little syrup over the berries if you like.
You can also use this syrup to soak a cake.
Spoon cream over strawberries, dividing evenly.
You can also use an ice cream scoop with trigger release for a nice rounded puff of cream.
Serve right away or chill and enjoy within 2 hours of assembly..
Watch the video
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
