Strawberries Romanoff

When he was the chef at the Carlton Hotel in London, Escoffier created Strawberries Americaine Style — strawberries in orange liqueur, blended into whipped cream and softened ice cream. Little did he know that it would one day be the star dessert of every posh dining spot in California. "Prince" Mike Romanoff "borrowed" the recipe and gave it a new moniker. Soon it was the hottest item on the West Coast. The L.A. Biltmore called it "Strawberries Biltmore." The Palace Hotel in San Francisco served it with anisette and maraschino.

Preparing Time: -
Total Time: -
Served Person: Makes 6 to 8 servings

Liqueur Milk/Cream Mixer Berry Dairy Fruit Dessert Freeze/Chill No-Cook Frozen Dessert Strawberry Summer Party

1/4 cup sugar
1 cup heavy cream
1 pint vanilla ice cream

Carbohydrate 22 g(7%)
Cholesterol 55 mg(18%)
Fat 15 g(23%)
Fiber 2 g(8%)
Protein 2 g(5%)
Saturated Fat 9 g(46%)
Sodium 39 mg(2%)
Calories 240

Preparation 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. Retro Desserts by Wayne Brachman William Morrow

Strawberries Romanoff

Ingredients

Nutrition facts