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Strawberries Romanoff




By Janel Martin, chef/owner of the Wakefield Inn

Number of Servings

Yields six servings


1 1/2 pounds strawberries, hulled and sliced
1 cup orange juice
2 tablespoon sugar
1/2 cup heavy cream, cold
1 pint vanilla ice cream
5 tablespoons orange liqueur
1/4 cup powdered sugar

Preparation - Directions

Mix strawberries with orange juice and sugar in a medium-sized mixing bowl. Allow to set for a few hours in the refrigerator.

Let ice cream stand at room temperature for 10 minutes to soften. Meanwhile, whip cream to soft peaks.

Drain strawberries, toss with liqueur and powdered sugar. Save the orange juice; great for breakfast.

Mash the ice cream in a bowl until fluffy, fold in whipped cream.

Place cream mixture in a serving dish and spoon strawberries on top.

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