Reminiscent of old Russia (or at least of the old Russian Tea Room in New York, once gone and now back again), this dessert is simplicity itself: just the berries, some Cointreau and sweetened whipped cream. Imagine having this dessert in some huge palace somewhere on the Gulf of Finland in a dining room lit only by candles. Small, wild strawberries and champagne, a string quartet playing Mozart or Chopin in the background. What romance!
Quarter 1 lb strawberries and gently toss with 1/4 C Cointreau and 2 T sugar, then macerate at room temperature, stirring twice, for 20 minutes. Whip 1/2 C chilled heavy cream with 1 T sugar until it just holds stiff peaks. Serve berries with their juices and whipped cream.
STRAWBERRIES ROMANOFF
serves 4
Quarter 1 lb strawberries and gently toss with 1/4 C Cointreau and 2 T sugar, then macerate at room temperature, stirring twice, for 20 minutes. Whip 1/2 C chilled heavy cream with 1 T sugar until it just holds stiff peaks. Serve berries with their juices and whipped cream.
No comments:
Post a Comment