Travel Reference
In-Depth Information
105
California Strawberries Romanoff
Pastry Chef Lucien Heyrault invented this dessert at the
Palace in the 1960s, which has now become a world-fa-
mous dessert.
1 orange
6 tablespoons curaçao
6 tablespoons kirsch
Squeeze the orange and retain the juice. Combine juice
with the curaçao, kirsch, and sugar. Mix well.
3 tablespoons fine granulated
sugar
3 pints fresh ripe strawberries
(about 60 total)
Marinate the cleaned fresh strawberries in the mixture
for one hour. Make sure to refrigerate.
1 cup heavy cream
Place all liquor and 3 berries per person into a blender.
Run the blender at high speed until pureed. Keep the
remaining whole strawberries refrigerated.
Whip the heavy cream until thick and fold into the
strawberry puree.
Before serving, immediately place 6 strawberries into
individual dessert dishes. Top strawberries with the
cream and decorate with the remaining strawberries.
Serve very cold.
