This version is made in the Russian style with sour cream added to the sweetened whipped cream. This is a half batch of two cups. I picked the smaller berries because I like the presentation of the uncut berries, and the smaller they are, the better the better the flavor balance with the topping.
Begin by assembling your ingredients. Add the orange juice to the berries…
Sprinkle on the Grand Marnier which as I mentioned previously is a clever match to the curaçao that Carême would have used.
Give 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 ready to serve, whip the chilled cream to just shy of soft peaks, then added the sugar and vanilla. Here 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 then added the sour cream to the whipped cream mixture, folding 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 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.