Strawberry season is here!
Take advantage with this time-honored dessert recipe.
It’s easy, adds a classic gourmet touch to any meal and has a deeply rooted culinary history.
Strawberries Romanoff began as a creation of renowned Chef Auguste Escoffier when he presided as Chef at the famous Carlton Hotel in London, as Strawberries Americaine.
The recipe was adapted slightly and gained notoriety as the ‘Signature Dessert’ at the legendary Romanoff’s in Beverly Hills during the 1940s and 1950s.
In more recent years, Le Madeleine in Dallas and Houston have capitalized on this time honored classic.
This is Cooking With Kyle’s preferred recipe:
Strawberries Romanoff Recipe
- 1/4 C Sugar
- 1/4 C Grand Marnier, Cointreau, Triple Sec or other orange liqueur
- 4 C fresh Strawberries
- 1 C Heavy Cream
- 2 T Sugar
- 2 T Grand Marnier
- 1/2 C softened Vanilla ice cream OR 1/3 C Sour Cream
- 1/4 t Ground Cinnamon
Hull and quarter Strawberries lengthwise.
In a large bowl, whisk together sugar and Grand Marnier until sugar is dissolved.
Add quartered Strawberries and toss thoroughly.
Set aside.
Using electric mixer, whip heavy cream, gradually adding 2T Grand Marnier and 2T sugar.
Whip until stiff peaks form.
Slowly and thoroughly fold in softened ice cream (or sour cream).
Mix in cinnamon.
Divide Strawberries evenly between 6-8 goblets or small bowls.
Drizzle remaining syrup evenly over berries.
Top with blended cream mixture.
Dust tops with cinnamon, if desired.
Serves 6-8