| 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: sgjg6566@pipeline.com (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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