Name: Raspberry-strawberry Romanoff Recipe
Total time: 30 min
Yield: Serves 4
Ingredients: 2 cups raspberries; 2 to 3 cups strawberries, hulled and cut in thick slices; 4 to 6 tablespoons sugar (for the berries) plus 1 teaspoon (for the cream); 1/4 cup fresh orange juice; 1/4 cup orange liqueur; 1/2 cup whipping cream, well chilled; 1/2 teaspoon vanilla extract

Print RecipePrint Recipe

By Faye Levy

May 1, 2002

A world without whipped cream would be a lot less enticing. Of all cake fillings, whipped cream is the simplest and fastest to prepare. Heavy cream, due to its high butterfat content (36%) whips a little better than whipping cream, which has 30%. Light cream, also called coffee cream, does not whip.

For serving with sweet, intensely flavored desserts, whipped cream is perfect as is. The French invariably add a touch of sugar and vanilla and call it Chantilly cream. You can add other extracts, brandies, spices, coffee or chocolate.

An electric mixer works best. For small amounts, a hand-held electric mixer is best because you can use a small bowl so the beaters sit right in the cream. This gives better control and reduces risk of overwhipping.

Before whipping, chill the cream, bowl and beaters; warm cream may not whip. Begin at medium-high speed, moving the beater around in the bottom of the bowl to whip the cream evenly. As it thickens, reduce the speed so you can stop quickly.

For a topping or an accompaniment, whip it just until it can hold its shape on a spoon. Beat it to medium peaks for blending with other ingredients and to fairly stiff peaks for spreading on cakes. Cream does not whip to peaks as stiff as beaten egg whites; beating too long will turn it to butter.

You can add sugar and dry flavorings such as instant coffee or vanilla powder at the start, while liquid flavorings are best added at the end in small amounts so they won’t soften the cream too much. Whipped cream is best served promptly, as it does not retain its shape for long.

For an everyday treat, use whipped milk. You make it with the whipping attachment of a hand-held immersion blender, which can whip only cream or nonfat milk. Instead of using a bowl, you whip the milk in a tall jar or glass and serve it right away.

Read More Read Less

2 cups raspberries

2 to 3 cups strawberries, hulled and cut in thick slices

4 to 6 tablespoons sugar (for the berries) plus 1 teaspoon (for the cream)

¼ cup fresh orange juice

¼ cup orange liqueur

½ cup whipping cream, well chilled

½ teaspoon vanilla extract

Place the raspberries and strawberries in a glass bowl and sprinkle with 4 to 6 tablespoons sugar (sweeter berries won’t need as much sugar), the orange juice and the liqueur. Toss lightly. Cover and refrigerate for 20 minutes. Meanwhile, chill a bowl and beaters for whipping the cream. If you want to pipe the cream in rosettes, prepare a pastry bag fitted with a medium star tip.

Whip the cream with the remaining 1 teaspoon of sugar in the chilled bowl at medium-high speed until the cream thickens. Add the vanilla. For serving the cream in dollops, continue whipping until it is no longer runny and is just thick enough to hold its shape, somewhat like soft yogurt. For piping it in rosettes, whip the cream until it stands up in soft peaks when you lift the beaters.

To serve, spoon the berries into wine glasses or dessert dishes. Either spoon a dollop of whipped cream on each serving; or use a rubber spatula to fill the pastry bag, then pipe the whipped cream in decorative swirls or rosettes over the berries. Serve immediately.

Variations:

Variation: To make Guilt-Free Berries Romanoff, for 1 or 2 portions of whipped milk, pour 1/2 cup nonfat milk into a chilled 3-cup jar (about 3 inches in diameter and 6 inches tall) or a tall glass; the milk will whip almost to the jar’s top. Add 1 to 2 teaspoons of sugar or sweetener to taste and, if you like, 1/4 teaspoon vanilla powder. Using the whipping attachment of an immersion blender, whip the milk following the manufacturer’s instructions, moving the whip slowly up and down. Spoon the whipped milk over the berries and serve immediately; whipped milk separates rapidly.

For festive occasions, try the classic version of this popular dessert, piled high with swirls of luscious Chantilly cream. On days when you’re eating light, enjoy the berries with a cloud of whipped milk. You can use other berries or mixtures of berries, peaches and nectarines. If you prefer, substitute 2 tablespoons raspberry brandy or kirsch (clear cherry brandy) for the orange liqueur.