Homemade Creamy Strawberries Romanoff
|Strawberries||36 Large, hulled|
|Sabayon cream||1 Tablespoon|
|Sherry/Marsala, cognac, rum, almond / orange liqueur||2 Tablespoon|
|Powdered sugar||1⁄4 Cup (4 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Vegetable oil||1 Tablespoon|
|Powdered sugar||1 Tablespoon (For Garnish)|
From point end, split each strawberry into quarters, but do not cut clear through stem.
For sabayon cream: In top of double boiler beat egg yolks with portable electric mixer or whisk; add sugar and Sherry or other spirit.
Place over simmering water and beat until mixture is thick and forms soft peaks when beater is slowly raised, about 5 minutes.
Remove from heat and immediately place top of double boiler in bowl of ice.
Continue beating until mixture is cool, about 2 minutes.
Leave double boiler in bowl of ice and refrigerate 30 minutes.
Meanwhile, combine 1/4 cup powdered sugar and whipping cream.
Refrigerate with beater blades 30 minutes.
Add chilled sabayon to cream and beat until mixture is quite stiff.
Place cream in pastry bag fitted with 1/2-inch star tip.
Pipe sabayon generously into each berry.
Wash and dry leaves and lightly rub oil over them for sheen.
Place crushed ice in platter with sides.
Top with leaves.
Dust strawberries with powdered sugar and arrange on platter.