| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Dessert | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Firm ripe strawberries; washed; dried, stemmed & quartered lengthwise (reserve 6 berries with stems for garnish) |
| 1/4 | c | Grand Marnier (can use Triple Sec or Cointreau) |
| 1/4 | c | Sugar |
| 3 | tb | Chopped pistachio nuts (garnish) |
| 1 | c | Heavy whipping cream; well chilled |
| 2 | tb | Grand Marnier |
| 1/2 | ts | Vanilla |
| 1/2 | c | Sour cream; chilled |
INSTRUCTIONS
CHANTILLY ROMANOFF submitted by: [email protected] (Julie, Michigan, USA) Combine berries and liqueur in large bowl and sprinkle with sugar. Mix gently with spoon. Cover with plastic wrap and refrigerate 4 hours, spooning syrup over berries once or twice. One hour before serving, divide berries and syrup among 6 sherbert or balloon wine glasses. Refrigerate. Just before serving, spoon Chantilly Romanoff over berries and garnish with reserved strawberries. Sprinkle each serving with pistachio nuts. CHANTILLY ROMANOFF: Beat cream in large mixing bowl until slightly thickened. Add liqueur and vanilla and continue beating until soft peaks form. Fold in sour cream, then beat until mixture is thick and holds its shape. Refrigerate until ready to use. This recipe can be doubled. Recipe Archive - 01 July 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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