Strawberries Romanoff

A timeless classic of juicy strawberries macerated in Grand Marnier and sugar, topped with a billowy cloud of whipped cream and sour cream. Elegant, effortless, and utterly irresistible.

Ingredients

• Cream

  ⚖ 234.2 g 💧 236.6 ml 🥛 1 cup
  kcal/г%DV

  Calories

  79639%

  Protein

  5.110%

  Total Fat

  81.7104%

  Carbohydrates

  6.52%
• Strawberries

  ⚖ 851.8 g 71 pcs
  kcal/г%DV

  Calories

  27213%

  Protein

  5.711%

  Total Fat

  2.63%

  Carbohydrates

  65.423%
• Sugar

  ⚖ 50.3 g 💧 59.2 ml 🥄 4 tbsp
  kcal/г%DV

  Calories

  1939%

  Protein

  0.00%

  Total Fat

  0.20%

  Carbohydrates

  50.118%
• Sour Cream

  ⚖ 15 g 💧 15 ml 🥄 1 tbsp
  kcal/г%DV

  Calories

  311%

  Protein

  0.40%

  Total Fat

  2.93%

  Carbohydrates

  1.00%

Also in this recipe

• Grand Marnier 4 tbsp

Instructions

• Hull and quarter the strawberries, then place them in a medium bowl. Add 4 tablespoons of sugar and 4 tablespoons of Grand Marnier, stir well to combine, then cover and refrigerate for at least 1 hour and up to 2 hours, stirring once or twice to help the syrup develop.
• Just before serving, pour 240 ml of cold heavy cream into a large mixing bowl, add 60 ml of powdered sugar, and beat with an electric mixer until stiff peaks form. Using a spatula, gently fold in 60 ml of sour cream until just combined and smooth.
• Stir the macerated strawberries and divide them evenly among 6 serving glasses or bowls. Spoon a little of the accumulated syrup over the berries if desired — any leftover syrup also works beautifully for soaking a cake. Top each portion with a generous spoonful of the whipped cream mixture, or use an ice cream scoop for an elegant rounded puff. Serve immediately or refrigerate and enjoy within 2 hours of assembly.