Post by kickingfrog on Jan 27, 2011 14:47:44 GMT
STRAWBERRIES ROMANOFF
Serves 4
From The Times, Jill Dupleix
Prep: 10 min + macerating
Use mascarpone or thick Greek yoghurt instead of cream, if you prefer.
600g ripe strawberries
75ml freshly squeezed orange juice
75ml Curacao, Cointreau or Grand Marnier
300ml double cream
2tbsp sifted icing sugar
½ tsp vanilla extract
METHOD: Wash the strawberries, pat them dry and remove their hulls. Place in a deep bowl, add the orange juice and liqueur, cover with plastic and refrigerate for a few hours, turning them gently once or twice.
Just before serving, gently whip the double cream, icing sugar and vanilla until it just starts to thicken. Traditionally the cream was piped or spooned on top of the strawberries, but I prefer gently tossing the strawberries and cream together until they are streaked like rose marble. Serve in small glass bowls with sweet biscuity wafers.
jill.dupleix@thetimes.co.uk
**************************************
Serves 4
From The Times, Jill Dupleix
Prep: 10 min + macerating
Use mascarpone or thick Greek yoghurt instead of cream, if you prefer.
600g ripe strawberries
75ml freshly squeezed orange juice
75ml Curacao, Cointreau or Grand Marnier
300ml double cream
2tbsp sifted icing sugar
½ tsp vanilla extract
METHOD: Wash the strawberries, pat them dry and remove their hulls. Place in a deep bowl, add the orange juice and liqueur, cover with plastic and refrigerate for a few hours, turning them gently once or twice.
Just before serving, gently whip the double cream, icing sugar and vanilla until it just starts to thicken. Traditionally the cream was piped or spooned on top of the strawberries, but I prefer gently tossing the strawberries and cream together until they are streaked like rose marble. Serve in small glass bowls with sweet biscuity wafers.
jill.dupleix@thetimes.co.uk
**************************************