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    Fraises Romanoff

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    Fraises Romanoff

    The subtle tanginess of Romanoff sauce really brings the flavour of strawberries to life.

    • Vegetarian

    Serves: 4


    • 100ml crème fraîche
    • 3 tbps light muscovado sugar
    • 1 tbsp Cognac
    • 142ml double cream
    • 3 tbsp icing sugar
    • 600g fresh ripe strawberries


    1. Mix 100ml crème fraîche, 3 tbsp light muscovado sugar and 1 tbsp Cognac together in a medium-sized bowl. In a separate bowl, whip 142ml double cream until it starts to thicken with 3 tbsp icing sugar and whip until thick. Using a rubber spatula, fold the cream carefully into the crème fraîche mixture until well blended.
    2. Just before serving, rinse 600g fresh, ripe strawberries and trim off the stems with a paring knife. Serve in shallow bowls with a dollop of sauce, or put the berries into stemmed glasses and top with the sauce. You could also serve this with a slice of chocolate tart.

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