Strawberries Romanoff

Strawberries Romanoff

Strawberries Romanoff, in this version, originate with the great French pastry chef Marie Antoine Careme (1784-1833), who cooked for the Russian Tsar Nicholas I. Careme was the author of one of the first great cookbooks, the 5-volume L’Art de la Cuisine Française, as well as working as personal chef to such figures as the French statesman Talleyrand, the Baron Rothschild, and the Prince Regent, later King George IV.

  • 4 cups fresh strawberries
  • 55g (2 oz) icing sugar
  • 125ml (¼ pint) vodka
  • 125ml (¼ pint) triple sec
  • 125ml (¼ pint) rum
  • For the cream:
  • 250g (9 oz) plus 3 tbsp cream
  • 55g (2 oz) sugar
  • 1 tsp gelatin
  • 250ml (½ pint) sour cream
  • ½ tsp vanilla
  1. Wash and hull the strawberries and toss in the sugar. Place in a large bowl and pour in vodka, triple sec and rum. For the Russian cream, mix the cream, sugar and gelatin in a saucepan and heat gently until the gelatin is dissolved. Cool and allow to thicken slightly, then fold in the sour cream and vanilla. Whisk until smooth and pour into a small bowl or mould.
  2. To serve, invert the mould onto a plate and surround with piles of the soaked strawberries.

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