Strawberries Romanoff

by

There are probably as many versions of this dish as chefs that have played with it. I must say that this is not one of my favorites. However – herself loves this stuff dearly. The origin is probably the French chef of Tsar Nicholas I, Marie-Antoine Carême during his very brief stint at the Russian court. Carême has been called the first celebrity chef, the inventor of haute cuisine (high cooking), and is worth studying.

2 quarts ripe strawberries
41 g Cointreau liqueur (1/4 cup)
50 g sugar (1/4 cup)
250 g heavy whipping cream (1 cup)
3 g vanilla extract (1/2 tsp)
125 g sour cream (1/2 cup)

Hull and quarter the strawberries. If you want to present pretty-pretty then reserve a handful or two whole for garnish. Stir the sugar into the Cointreau and pour over the strawberries. Cover and refrigerate 1 to 4 hours.

Beat the vanilla and whipping cream until you get soft peaks. Add the sour cream and beat until the mixture firmly holds peaks.

Just before serving put berries and juice into individual bowls. Cover with the whipped cream mix. If you want pretty top with a few whole strawberries.

Keep the berry mix and the cream mix in the refrigerator in separate containers and combine just before serving if there is any left over.

Most liquor stores around here keep single serving sized bottles around the checkout area. One of these little bottles of Cointreau is just right for this recipe. An expensive way of getting the stuff on a per ounce basis, but cheaper than a quart if you just want to see if you like this or not. If you haven’t had it before Cointreau is one of the triple sec (triple distilled) class of orange liquors. Actually you could substitute any of the orange triple sec types that you might have on hand. Triple Sec, Curaçao, and Grand Marnier come to mind as equivalents.

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