Should, upon placing an elegant little bowl like this in front of your dinner guest, he reply “I don’t like strawberries and cream” you shall grasp the nearest available pair of leather riding gloves and slap them with great force against his cheek bone. Villain! Do you not recognize strawberries Romanoff when you see them??? At that point you can challenge him to pistols at dawn if you like. It’s a judgement call.
I made mine in the Russian style with sour cream added to the sweetened whipped cream because, well, why not? I started of course with the best strawberries I could find. This is a half batch of two cups. I picked the smaller ones because I like the presentation of the uncut berries and the smaller they are the better the better the flavor balance you’ll have. I added the orange juice…
Sprinkled on the Grand Marnier which as I mentioned previously is a clover match to the curaçao that Carême would have used.
I gave that a stir and let it macerate in the fridge for on hour. You can chill them for up to three hours before they start getting a little too soft.
When I was ready to serve I whipped my chilled cream to just shy of soft peaks, then added the sugar and vanilla. I whipped a bit more to the soft peak stage.
Before I added the sour cream I stirred it a little to break up the gel and get it ready for folding.
I added it, then folded it in with three or four stokes of a broad spatula. Could I have whipped it in? Yes I could have, however I prefer folding a few times instead of thoroughly incorporating the sour cream because the former technique creates stripes of sour cream spread through the topping and some delicious variability spoonful to spoonful.
Had Czar Alexander I eaten this every day he would never have gotten so depressed, I’m sure of it.