STRAWBERRY-RHUBARB NAPOLEONS WITH CREME FRAICHE ICE CREAM
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 1h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Unfold the pastry sheet on your work surface. If the pastry sticks a bit, dust with some flour. Roll the dough out to about a 10-inch square. Cut the square into 4 (5-inch) squares, then cut these in half diagonally to make 8 triangles. Evenly sprinkle all the triangles with the 2 tablespoons sugar. Put the triangles, sugar-side up, on the baking sheet. Pop in the oven and bake until nicely puffed and golden brown, about 25 minutes. Let cool. Slice in half horizontally (a serrated knife is best for this job).
- Put a halved triangle on your serving plate. Spread some Strawberry-Rhubarb filling on top, stack another halved triangle and more filling on top of that and repeat to make 4 layers total. Sprinkle with powdered sugar and serve with more sauce on the side. Scoop some Creme Fraiche Ice Cream alongside. Serve the napoleons immediately.
- Whisk the sugar and cornstarch in a small bowl, making sure there are no lumps. Add the rhubarb, sugar-cornstarch mixture, orange zest and juice and half the strawberries to a saucepan. Give it a good stir. Let this mixture sit about 15 minutes off the heat so it macerates (gets nice and juicy). Then put the pan over medium-high heat and let cook until the rhubarb is tender but still holds its shape, giving it a stir now and then, about 7 minutes. Let it cool for about 15 minutes, and then stir in the rest of the strawberries.
- Pour the milk into a large bowl, add the 2 tablespoons lemon juice and let it sit for a couple of minutes.
- Add the creme fraiche, the remaining 1/3 cup lemon juice and the sugar. Give it a whisk until thoroughly combined. Pour into an ice cream maker and churn as per the manufacturer's instructions, then pop in the freezer until it's firm.
CRèME FRAîCHE ICE CREAM
Churn up smooth homemade ice cream with hints of lemon zest and vanilla - great all year round!
Provided by Sarah Cook
Categories Treat
Time 20m
Number Of Ingredients 5
Steps:
- Whisk together the milk, sugar, crème fraîche, lemon zest and vanilla. Set aside for 10 mins for the sugar to melt. Churn in an ice-cream machine, following manufacturer's instructions, before freezing. Or freeze for 1 hr, then give a good whisk and return to the freezer for another hour. Repeat 3 or 4 times until it becomes solid.
Nutrition Facts : Calories 382 calories, Fat 30 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 24 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
STRAWBERRIES ROMANOFF TASTE JUST LIKE LA MADELEINE -COPYCAT
This recipe was in the Houston paper. I go to La Madeleine just for Strawberries Romanoff. SO GOOD! Very easy to make...my 11 year old son makes it.
Provided by hrlyhny
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix sour cream, brown sugar and Brandy in a bowl.
- In a separate bowl, whip cream until starts to thicken and add sugar--whip until thick.
- Fold cream into sour cream mixture and blend well.
- Serve with fresh strawberries.
STRAWBERRIES ROMANOFF
Provided by Wayne Brachman
Categories Liqueur Milk/Cream Mixer Berry Dairy Fruit Dessert Freeze/Chill No-Cook Frozen Dessert Strawberry Summer Party
Yield Makes 6 to 8 servings
Number Of Ingredients 5
Steps:
- 1. Slice the strawberries. In a large bowl, toss three-quarters of them with the sugar and orange liqueur. Refrigerate at least 1 hour to macerate.
- 2. Put the ice cream in the refrigerator to soften.
- 3. Put the cream and half the macerated strawberries in a cold mixing bowl. With an electric mixer, whip to soft peaks, about 12 minutes. Fold in the ice cream.
- 4. Distribute the cream among 6 chilled bowls. Mix the plain sliced berries with the remaining macerated berries and place on top of the cream.
STRAWBERRY CRèME FRAîCHE ICE CREAM
Only three ingredients and a doddle to make, try serving in crisp pistachio cones so they look extra special
Provided by Mary Cadogan
Categories Treat
Time 3h
Number Of Ingredients 3
Steps:
- Remove the tops from the strawberries and put in a food processor with the sugar. Blitz to make a rough purée - a few chunky bits add texture to the ice cream.
- Tip the crème fraîche into a bowl and stir in the strawberry purée. Put in an ice-cream maker to churn or put the bowl into the freezer until the ice cream is firm 3cm in from the edge - about 1-2 hrs. Remove from the freezer and whisk to break down the ice crystals, return to the freezer for 1 hr longer, then whisk again. Transfer the ice cream to a freezerproof container with a lid and freeze until firm.
- To serve, transfer the ice cream to the fridge for about 20 mins until it is soft enough to scoop.
Nutrition Facts : Calories 351 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium
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STRAWBERRIES ROMANOFF RECIPE - NATASHASKITCHEN.COM
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4.9/5 (20)Category DessertCuisine American, RussianTotal Time 1 hr
- In a medium bowl, combine cut strawberries, 4 Tbsp sugar and 4 Tbsp liqueur, stir to combine then cover and refrigerate at least 1 hour and up to 2 hours, stirring once or twice.
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4/5 (1)Estimated Reading Time 4 minsServings 4Total Time 20 mins
- In a medium bowl, combine quartered strawberries, confectioner’s sugar and Grand Marnier liqueur. Stir gently and mix well. Allow to sit for 20 minutes to macerate.
- While the strawberries macerate, in a medium bowl, mix sour cream, brown sugar and brandy. Stir to combine until the sugar is fully dissolved. Set aside.
- In a separate chilled metal bowl, whip heavy cream into stiff peaks. Fold heavy cream into sour cream mixture and blend well.
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STRAWBERRIES ROMANOFF WITH CRèME FRAîCHE ICE CREAM
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- Place fine strainer over large glass bowl. Fill another bowl (larger than bowl with strainer) halfway with ice and water. Whisk sugar and egg yolks in third large bowl to blend. Combine crème fraîche, buttermilk, lemon juice, lemon peel, and salt in heavy large saucepan. Stir constantly over medium heat just until hot (do not allow mixture to boil), about 4 minutes. Gradually whisk crème fraîche mixture into yolk mixture. Return mixture to same saucepan. Stir constantly over medium heat just until instant-read thermometer inserted into custard registers 170°F and custard thickens very slightly, about 4 minutes (do not boil). Pour custard through strainer set over bowl. Set bowl with custard in bowl filled with ice water; whisk occasionally until custard is cold. DO AHEAD Can be made 2 days ahead. Cover and chill.
- Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, at least 6 hours. DO AHEAD Ice cream can be made 3 days ahead. Keep frozen.
- Toss quartered berries, orange juice, powdered sugar, Grand Marnier, and orange peel in medium bowl. Cover and refrigerate at least 1 hour. DO AHEAD Can be made 4 hours ahead. Keep chilled.
- Scoop ice cream into 6 dessert glasses or bowls. Top with berry mixture. Garnish each serving with 1 whole berry and serve.
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