This dessert originated in London, from the chef at the Carlton Hotel, but it was popularized by Michael Romanoff, a Russian-born chef and actor who had a famous restaurant on Rodeo Drive (Los Angeles).
1 tablespoon Grand Marnier orange liqueur, or Cointreau
100 milliliters liquid whipping cream, for whipping
3 tablespoons granulated sugar
1 bunch spearmint
Preparation
30 mins
0 mins
Low
First, in a bowl, we mix the sour cream, brown sugar, and orange liqueur.
Squeeze the orange and mix with the liqueur.
Set aside.
In another bowl, we whip the cream using a whisk; once it has thickened, we add the white sugar. We continue beating until it reaches a firm consistency. We add the sour cream mixture and continue mixing until we achieve a homogeneous sauce.
Wash the strawberries, then remove the stems and cut them in half. Reserve some whole for decoration.
We plate by layering strawberries and Romanoff sauce alternately in a glass.
We decorate with a few mint leaves and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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