When I worked in downtown Dallas during the 1970s and ’80s, the 2001 Club topped the 40-story Bryan Tower office building. It was a great restaurant with a terrific bar, and it was there that I first tasted Strawberries Romanoff. I do not know the origin of this recipe, but I suspect it goes back a long way. It is a simple, elegant dessert, and it depends largely on the quality of the strawberries, so be sure to use the prettiest, ripest small to medium-sized berries you can find. We serve Strawberries Romanoff here in coupe champagne glasses, but it will taste just as good in a coffee mug.
Ingredients
- 3 cups halved or quartered, small to medium-sized ripe strawberries
- 1/4 cup plus 2 tablespoons brown sugar
- 2 tablespoons Grand Marnier
- 1 cup sour cream
- Mint leaves for garnish (optional)
Instructions
- A few hours before serving time, wash, hull and slice the strawberries. Save 4 perfect strawberries for the top.
- Refrigerate.
- Combine the brown sugar and Grand Marnier in a small bowl.
- Stir briskly until brown sugar begins to dissolve.
- Stir in the sour cream, and fold and stir briskly until ingredients are thoroughly mixed.
- Cover and refrigerate for 20 to 30 minutes.
- When ready to serve, divide the strawberries between 4 chilled glasses or dessert bowls.
- Spoon an equal amount of the sauce over the strawberries in each glass.
- Top with a perfect strawberry and mint leaves, if desired.
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