Strawberries Romanoff
Here’s a vintage Strawberries Romanoff recipe fit for a President and First Lady. It’s a version of Strawberry Romanoff created by French Chef Rene Verdon and served at a Whitehouse luncheon hosted by John F. Kennedy and Jacqueline Kennedy in 1961. The occasion was an official visit by Prince Rainier and Princess Grace of Monaco. Tip: If strawberries are large, cut into quarters. Candied violets can be purchased at most upscale grocers or cake decorating shops.
For this elegant strawberry dessert you will need:1 cup vanilla ice cream 4 cups halved small strawberries 2 tablespoons each Curacao and Grand Marnier or other orange-flavored liqueur 1/2 cup whipping cream 1 tablespoon confectioner’s sugar 1/2 teaspoon pure vanilla extract Mint leaves or Candied violets to garnish
Meanwhile, place the strawberries in large bowl. Pour Curacao and Grand Marnier over berries; stir gently to combine. Let stand for 30 minutes. In large chilled bowl and using electric mixer, beat whipping cream at low speed for 45 seconds or until slightly thickened. Add sugar and vanilla; increase speed to medium-high and beat for 3 minutes, or until thick. In large bowl, stir softened ice cream with wooden spoon until soft. Using rubber spatula, fold dollop of whipped cream into ice cream. Add remaining whipped cream and fold gently until well combined. Into each of chilled glass dessert bowls, spoon enough strawberries to just cover bottom; top with large dollop of cream mixture, then divide remaining berries, and any juices, among bowls. Distribute remaining cream equally. Garnish each dish of strawberry dessert with candied violets or mint leaves. Serve immediately. This recipe for Strawberries Romanoff serves 6.
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