Strawberries Romanoff Taste Just Like La Madeleine -Copycat

photo by patti k.
- Ready In:
- 5mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1⁄2 cup sour cream
- 3 tablespoons brown sugar
- 1 tablespoon brandy or 1 tablespoon vanilla
- 1⁄2 cup heavy cream
- 3 tablespoons sugar
- 4 cups fresh strawberries
directions
- 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.
Reviews
-
OH MY GOODNESS. This is AMAZING. I just ate two bowls. I never write reviews, but after making this was thoroughly compelled. I have been dying for these and la madeleine is just two expensive for that tiny glass and they never give you enough sauce. I made it with vanilla and it still tasted amazing. I used organic cream that was practically whipped by the time I took it out the carton (it was the good stuff), it made the fluffiest whip cream I have ever had. Horizon doesn't even come close. I added a touch of cinnamon and a pinch of salt to add a depth to the flavor. I even used my little mini bullet processor to whip the cream (just add the sugar in from the beginning). This recipe is amazing. I will now live a happier life. :)
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Tweaks
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Pre-chill a glass or stainless steel bowl for mixing the heavy cream later. Use a good quality sour cream and heavy cream. With higher fat content, the sauce will be much fluffier. I skipped Daisy and used Humboldt Creamery this time and it was divine. I mixed sour cream, brown sugar and cold cognac from the freezer (because that's what we had on hand) in a regular bowl. I stuck them in the freezer and took out the pre-chilled bowl to beat heavy cream and sugar on high until it was ALMOST done. Pulled the sour cream-brown sugar-cognac mix and folded it into the pre-chilled bowl of mostly whipped cream. I finished mixing on high. Super fluffy! Keep it very cold when storing leftover sauce, mix the sauce quickly with a fork when serving again because the vanilla/cognac/brandy separates out (it is aqueous and the cream is high fat, so they don't like to stay mixed) Bon appetit!
RECIPE SUBMITTED BY
hrlyhny
United States