I’ve seen this simple dessert credited to Câreme and Escoffier (under the name Strawberries Americaine-style) though it seems to have become famous at Romanoff’s, a popular Beverly Hills restaurant in the 1940s and 50s. It was a favourite of mine at a suburban Italian restaurant that I frequented in the 1980s … where they used blue curaçao, which seemed very fancy at the time! Curaçao is an orange liqueur from the Dutch Caribbean island of the same name – but Cointreau, Grand Marnier or any orange liqueur works well. Don’t leave the strawberries in the liqueur for more than a few hours or they’ll become mushy. Chef Janni Kyritsis taught me to always serve a thin, crisp biscuit on the side of a soft dessert, for a little textural contrast; I like Jules Destrooper almond thins with this dish. Lightly sparkling, Brachetto d’Soumah from the Yarra Valley is only slightly sweet, low in alcohol (9.5%) and, with a hint of strawberries on the nose and palate, an ideal accompaniment.
Serves 6
Ingredients
- 500g strawberries, hulled
- 45ml curaçao
- ¼ cup icing sugar
- 300ml single cream
- Few drops vanilla essence
- Crisp biscuits, for serving
Method
- Halve or quarter strawberries, depending on size.
- Dissolve half the sugar in the curaçao and combine with strawberries, cover and set aside for 1-4 hours, mixing occasionally.
- Whip cream, vanilla essence and remaining sugar together until firm peaks form.
- Fold strawberries through the cream, spoon into glasses and serve with a crisp biscuit on the side.
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