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Rudi’s Mother’s Day Recipes: Strawberries Romanoff


Antonin Careme, the most important chef in post-Revolution France, created this dish when he traveled to Russia to work for Tsar Alexander.


3 pints fresh strawberries, rinsed, hulled, and halved
1/2 cup Grand Marnier, divided
1 tablespoon sugar
1 cup heavy cream
1 pint vanilla ice cream, softened
1/4 cup fresh lemon juice
4 mint sprigs, for garnish

YIELD: 4 servings

1. In a glass or ceramic bowl, combine the strawberries, 2 tablespoons Grand Marnier and sugar. Cover and allow to marinate in the refrigerator for 2 hours.

2. In a chilled mixing bowl, whip he heavy cream until it forms stiff peaks. In another chilled bowl, beat the vanilla ice cream with a wooden spoon. With a rubber spatula, fold the whipped cream, lemon juice and remaining Grand Marnier into the ice cream; blend until the mixture is smooth.

3. Arrange some of the strawberries on the bottom of the four parfait glasses, followed by some of the whipped ice cream. Top with more strawberries and more whipped ice cream and garnish each with a mint sprig. Serve at once.

NOTE: If you don’t have parfait glasses, iced-tea glasses or even a cereal bowl will make a fine substitute.

Rudi Sodamin is Holland America Line’s master chef.

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