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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.
Serves: 4
Ingredients
- 100ml crème fraîche
- 3 tbps light muscovado sugar
- 1 tbsp Cognac
- 142ml double cream
- 3 tbsp icing sugar
- 600g fresh ripe strawberries
Method
- 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.
- 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.
Comments
This recipe was first published in June 2005.
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