Classic Strawberries Romanoff Recipes

STRAWBERRIES ROMANOFF

Steps:

• Slice the strawberries. In a large bowl, toss 3/4 of them with the sugar and orange liqueur. Refrigerate for at least 1 hour to macerate.
• Put the ice cream in the refrigerator to soften.
• Put the cream and half of the macerated strawberries in a cold mixing bowl. With an electric mixer, whip to soft peak, about 2 minutes. Fold in the softened ice cream.
• Distribute the cream among 6 chilled bowls. Mix the plain sliced berries with the remaining macerated berries and place on top of the cream.

STRAWBERRIES ROMANOFF RECIPE

Steps:

• Gather the ingredients.
• In a large bowl, combine strawberry and orange liqueurs, cognac and lemon juice, and up to 2 tablespoons dark brown sugar if berries are not sweet.
• Reserve 8 whole strawberries for garnish. Hull the remaining strawberries and cut them in half. Marinate the halves in the liqueur mixture at room temperature for about 15 minutes.
• In a large bowl, soften 2 pints of the vanilla ice cream and then carefully fold in the whipped cream. Carefully fold in the marinated strawberries, leaving the liquid behind. (If desired, you can drizzle this on top of the finished dessert or drink it.)
• Place a small scoop of the remaining 1 pint of vanilla ice cream in the bottom of 8 large stemmed glasses. Fill the glasses with the strawberry ice cream and whipped cream mixture.
• Garnish with one of the reserved whole strawberries and a mint sprig. Sprinkle with brown sugar or confectioners' sugar, if desired. Serve immediately.

STRAWBERRIES ROMANOFF TASTE JUST LIKE LA MADELEINE -COPYCAT

Steps:

• Mix sour cream, brown sugar and Brandy in a bowl.
• In a separate bowl, whip cream until starts to thicken and add sugar--whip until thick.
• Fold cream into sour cream mixture and blend well.
• Serve with fresh strawberries.

STRAWBERRIES ROMANOFF

Steps:

• Sprinkle strawberries with sugar. Cover and refrigerate 15-20 minutes. Just before serving, whip cream until stiff. Gently stir in orange juice. , Fold in berries or serve individually in small bowls topped with the flavored cream.

STRAWBERRIES ROMANOFF FOR THE '90S

Steps:

• Puree raspberries in syrup and 1 cup strawberries in processor. Strain into medium bowl, pressing on solids to extract as much juice as possible. Mix 3 tablespoons sugar, Grand Marnier, lemon juice and 1 teaspoon vanilla into syrup.
• Stir 1/2 cup syrup mixture into ice cream; freeze 1 hour to 4 hours. Mix remaining strawberries into remaining syrup; chill 1 hour to 4 hours. Let ice cream soften slightly before serving.
• Beat whipping cream, remaining 2 tablespoons sugar and 1/2 teaspoon vanilla in medium bowl until soft peaks form. Divide strawberry mixture among 6 glasses. Top each with scoop of ice cream. Garnish with whipped cream.

STRAWBERRIES ROMANOFF

Steps:

• 1. Slice the strawberries. In a large bowl, toss three-quarters of them with the sugar and orange liqueur. Refrigerate at least 1 hour to macerate.
• 2. Put the ice cream in the refrigerator to soften.
• 3. Put the cream and half the macerated strawberries in a cold mixing bowl. With an electric mixer, whip to soft peaks, about 12 minutes. Fold in the ice cream.
• 4. Distribute the cream among 6 chilled bowls. Mix the plain sliced berries with the remaining macerated berries and place on top of the cream.

STRAWBERRIES ROMANOFF

Steps:

• Combine sour cream, brown sugar, and brandy in a bowl and mix to combine.
• Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add white sugar gradually, continuing to beat until whipped cream is thick. Fold whipped cream into sour cream mixture and blend well. Serve with fresh strawberries.

STRAWBERRIES ROMANOFF

Steps:

• Sprinkle strawberries with powdered sugar. Cover and refrigerate 15-20 minutes.
• Just before serving, whip the cream until stiff.
• Gently stir in orange juice.
• Fold in strawberries, or serve individually in small bowls topped with the flavored cream.

STRAWBERRIES ROMANOFF

Steps:

• Mix juice, sugar and zest in large bowl. Add strawberries; toss to coat. Cover. Refrigerate at least 2 hours.
• Place 1 cup of the strawberry mixture in blender container; cover. Blend until pureed. Pour into medium bowl. Add whipped topping and sour cream; stir gently with wire whisk until well blended.
• Spoon remaining strawberry mixture evenly into 6 dessert dishes; top with the pureed strawberry mixture.

CLASSIC STRAWBERRIES ROMANOFF

Steps:

• Place strawberries in 2-quart glass or stainless steel bowl. Add orange juice, Cognac, Cointreau, vanilla and mace. Mix well, cover, and refrigerate at least 4 hours.
• Place cream and sugar in a chilled bowl, and beat with electric mixer until stiff.
• Allow ice cream to soften slightly at room temperature, but do not let it melt. Place in mixer bowl and beat with electric mixer. Fold in whipped cream.
• Use slotted spoon to remove berries from marinade, reserving marinade. Add berries to cream mixture and stir gently. Spoon cream mixture into serving bowls, spoon reserved marinade over each serving and serve immediately.