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Category: Desserts

Strawberry Romanoff Sundaes

These sundaes require about 1 1/4 cup-capacity stemmed glasses, coffee cups or mugs. Let the sundaes stand for about 30 to 40 minutes at room temperature before serving as the sauce should be soft, the sherbet still rather firm. Read more

Total time: 50 minutes plus 5 hours chilling | Serves 6

Strawberry sherbet

  • 2 pints strawberries, hulled, rinsed, blotted dry with paper towels
  • 1/2 cup powdered sugar (less if berries are sweet)
  • 1 tablespoon grated orange zest
  • 1 tablespoon dark rum
  • 2 tablespoons strawberry or raspberry preserves
  • 1/3 cup whipping cream

Step 1Quarter the strawberries, spread them in a single layer on a baking sheet and freeze them until they are almost solid, 20 to 30 minutes.

Step 2Place the berries in a food processor with the sugar and orange zest. Pulse to chop the fruit, then process continuously until the berries are pureed. Add the rum and preserves. Process briefly to mix. With the processor running, add the cream through the feed tube in a steady stream. Process until just mixed. Transfer the mixture to a plastic container and freeze until it's firm enough to scoop, about 2 hours.

Romanoff sauce

  • 1/3 cup whipping cream
  • 1 1/2 tablespoons powdered sugar
  • 1 cup rich vanilla ice cream
  • 1 tablespoon dark rum
  • 2 tablespoons Cointreau
  • Sliced strawberries tossed with sugar, Cointreau and rum, for serving, optional

Step 1Whip the cream and sugar until thick. Transfer it to a bowl. Whip the ice cream until it's thick and pourable. Fold it into the whipped cream along with the rum and Cointreau.

Step 2Use a 1/4-cup scoop for sherbet, putting 1 scoop in each of 6 stemmed glasses. Top each with 1/4 cup of sauce. Add another scoop of sherbet and then more sauce to cover. Place the sundaes in the freezer several hours or overnight, covered airtight.

Step 3To serve, let the sundaes rest at room temperature to soften slightly, 30 to 40 minutes. Top them with sliced strawberries, if using. Serve immediately.

Each serving:
212 calories; 22 mg sodium; 33 mg cholesterol; 9 grams fat; 6 grams saturated fat; 30 grams carbohydrates; 2 grams protein; 2.51 grams fiber.
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