Raspberries Romanoff Recipes

Steps:

• Choose the ripest red raspberries.
• Beat cream until stiff.
• Gradually add sugar and Kirsch.
• Lightly fold in the berries.
• Spoon into tall stemmed glasses and chill.

Steps:

• Dissolve gelatin in boiling water.
• Add frozen raspberies and stir until berries separate and gelatin begins to thicken.
• Blend in sour cream.
• Pour into mold or glass serving bowl.
• Chil for 3 hours.

Steps:

• Slice the strawberries. In a large bowl, toss 3/4 of them with the sugar and orange liqueur. Refrigerate for at least 1 hour to macerate.
• Put the ice cream in the refrigerator to soften.
• Put the cream and half of the macerated strawberries in a cold mixing bowl. With an electric mixer, whip to soft peak, about 2 minutes. Fold in the softened ice cream.
• Distribute the cream among 6 chilled bowls. Mix the plain sliced berries with the remaining macerated berries and place on top of the cream.

Steps:

• Marinate berries in 1/3 cup kirsch and chill. Beat cream stiff, gradually adding sugar. Mix lightly with the berries, chill thoroughly and serve in tall thin glasses, with thin unsugared wafers if desired.

Steps:

• Whisk together the Greek yogurt, muscovado sugar, espresso and orange zest and juice in a bowl until smooth. Cover and refrigerate for at least 2 hours and up to 24 hours.
• About an hour before serving, combine the raspberries, strawberries, sugar to taste, and chopped mint in a bowl. Layer the berries, granola and yogurt mixture in eight 1-cup Mason jars. Top the jars with some more granola, then cover with lids and refrigerate for at least 1 hour. Garnish with fresh mint sprigs and serve.

Steps:

• Combine the strawberries with all of the ingredients but the whipped cream. Marinate at room temperature for 1 to 2 hours. Serve in wine glasses topped with whipped cream.

Steps:

• Mix berries and 1 Tbsp. of the sugar in medium bowl. Let stand 10 min.
• Place whipped topping, sour cream, remaining 1 Tbsp. sugar and the orange zest in small bowl; stir gently until well blended.
• Spoon berry mixture evenly into 8 dessert dishes; top with the whipped topping mixture.

Steps:

• Puree raspberries in syrup and 1 cup strawberries in processor. Strain into medium bowl, pressing on solids to extract as much juice as possible. Mix 3 tablespoons sugar, Grand Marnier, lemon juice and 1 teaspoon vanilla into syrup.
• Stir 1/2 cup syrup mixture into ice cream; freeze 1 hour to 4 hours. Mix remaining strawberries into remaining syrup; chill 1 hour to 4 hours. Let ice cream soften slightly before serving.
• Beat whipping cream, remaining 2 tablespoons sugar and 1/2 teaspoon vanilla in medium bowl until soft peaks form. Divide strawberry mixture among 6 glasses. Top each with scoop of ice cream. Garnish with whipped cream.

Steps:

• Quarter strawberries and gently toss with Cointreau and 2 tablespoons sugar, then macerate at room temperature, stirring twice, 20 minutes.
• Whip heavy cream with 1 tablespoon sugar until it just holds stiff peaks.
• Serve berries with their juices and whipped cream.

Steps:

• Stem, rinse, and pat the strawberries dry.
• Place berries in a bowl; add sugar, Grand Marnier and orange peel.
• Toss gently.
• Cover and refrigerate for 1 hour.
• Whip the cream until stiff.
• Add sugar and continue to whip for 30 seconds.
• Remove the orange strips from the strawberries.
• Gently fold whipped cream and strawberries together.
• Place in bowls serve.

Steps:

• Combine sour cream, brown sugar, and brandy in a bowl and mix to combine.
• Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add white sugar gradually, continuing to beat until whipped cream is thick. Fold whipped cream into sour cream mixture and blend well. Serve with fresh strawberries.

Steps:

• Mix brown sugar and liqueur until smooth.
• Add sour cream and continue stirring until dissolved.
• Place berries into serving dish or individual serving dishes.
• Top with sauce.

Steps:

• Mix juice, sugar and zest in large bowl. Add strawberries; toss to coat. Cover. Refrigerate at least 2 hours.
• Place 1 cup of the strawberry mixture in blender container; cover. Blend until pureed. Pour into medium bowl. Add whipped topping and sour cream; stir gently with wire whisk until well blended.
• Spoon remaining strawberry mixture evenly into 6 dessert dishes; top with the pureed strawberry mixture.

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.

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.