התמונה להמחשה בלבדStrawberries Romanoff
Gradual freezing controls the crystal structure and gives the finished dish its intended texture. A European classic that marries fresh, seasonal strawberries with a rich, velvety cream and a hint of refined acidity.
- Prep
- 75 min
- Servings
- 6
- Difficulty
- Easy
Instructions
- 1Add 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 to a medium bowl and mix until evenly combined.
- 2Two 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.
- 3Just before serving, in a large mixing bowl, combine 1 cup cold double cream and 1/4 cup icing 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.
Nutrition
- Calories
- 452
- Protein
- 1.6g
- Carbs
- 52.2g
Recommended Equipment & Products
- Electric hand mixer
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Chef tips
To maintain a velvety texture, ensure you whip the double cream while it is very cold from the fridge. Fold in the strawberries gently just before serving to prevent their juices from thinning the rich cream. For a child-friendly version without alcohol, swap the liqueur for fresh orange juice or vanilla extract. Children will love helping to wash the strawberries and mixing the whipped cream with the soured cream.
Culinary reasoning
Gradual freezing controls the crystal structure and gives the finished dish its intended texture. A European classic that marries fresh, seasonal strawberries with a rich, velvety cream and a hint of refined acidity.