Strawberries Romanov – for Lily

Strawberries Romanoff

 

If Japanese Purin is a fairy princess of a dessert, Strawberries Romanov is the Fairy Empress.   There are a ton of recipes out there and variations.  I am going to give you the recipe I was given at a small café in St. Petersburg – in the dead of winter!  So you know those strawberries were not just picked and were shipped from wherever.  The recipe still wowed me and made my mouth intensely happy.  Although the recipe is best with just picked summer warm strawberries, this recipe is forgiving of mystery strawberries.  

Some variants mix the berries with cream and softened vanilla ice cream, others put the cream mixture over the berries, others layer like a parfait.  I like this version best, not only because the chef at the café came so very kindly came to the table and took me back into the kitchen with him (he had no English) and showed me how he did it, but I like it best because it is just so danged good.  Yowzer  y’all! 

Legend has it this recipe was created by the chef of Czar Nicholas.  Thankfully, the recipe lasted longer than the sad Romanov family.

 

Strawberries Romanov 

1/2 cup sour cream

3 tablespoons brown sugar

1 tablespoon brandy or 1 tablespoon vanilla or orange liqueur (such as Cointreau or Grand Marnier)

1/2 cup heavy cream

3 tablespoons sugar

4 cups fresh strawberries, halved or quartered, macerated in

½ c. orange liqueur,  in the fridge for at least 30 minutes. 

Mix sour cream, brown sugar and brandy/liqueur in a bowl.  In a separate bowl, whip cream until starts to thicken and add sugar–whip until thick.   Fold into sour cream mixture.  Serve in individual dishes over berries.   You may want to taste test berries before serving in case you want to add some sugar.  Makes 8 servings.  A few gratings of dark chocolate are a nice touch to garnish.

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