Berries Romanoff with Frozen Sour Cream
Although this dessert sounds old-fashioned, the frozen sour cream is a modern-day update. And the fact remains that it’s a wonderful way to use a bounty of ripe summer berries. Such an elegant dessert couldn’t be easier to make—the frozen sour cream, which doesn’t require any cooking, is churned like ice cream while the berries marinate in orange-flavored liqueur, and the two come together in wine glasses for serving.
Recipe information
Yield
makes 4 servings
Ingredients
Berries
Frozen sour cream
Preparation
Step 1
To prepare the berries, in a medium bowl, whisk together the Triple Sec or curaçao with the 1/2 cup (100 g) sugar and orange zest until the sugar dissolves. Stir in the berries and let marinate at room temperature for about 1 hour, stirring gently once or twice.
Step 2
To make the frozen sour cream, in a blender, mix together the milk, sour cream, 1/4 cup (50 g) sugar, and kirsch or vodka until combined. Freeze the mixture in an ice cream machine according to the manufacturer’s instructions.
Step 3
To assemble, spoon the berries into 4 stemmed wine glasses, dividing them evenly, and top with a scoop of the frozen sour cream. Pour some of the berry syrup over each and serve right away.
Storage
Step 4
The frozen sour cream can be made up to 1 month in advance.
Variation
Step 5
Sliced peaches, nectarines, or plums are nice additions to the berry mix.
