Strawberries Romanoff from the Kennedy’s White House Luncheon with Princess Grace
1 cup vanilla ice cream
4 cups halved small strawberries
2 tbsp each curacao and Grand Marnier or other orange-flavored liqueur
1/2 cup whipping cream
1 tbsp confectioner’s sugar
1/2 tsp pure vanilla extract
Candied violets or mint leaves
Place ice cream in refrigerator for 30 minutes or until soft enough to smooth easily with the back of a spoon.
Meanwhile, place the strawberries in large bowl. Pour curacao and Grand Marnier over berries; stir gently to combine. Let stand for 30 minutes.
In large chilled bowl and using electric mixer, beat whipping cream at low speed for 45 seconds or until slightly thickened. Add sugar and vanilla; increase speed to medium-high and beat for 3 minutes, or until thick.
In large bowl, stir softened ice cream with wooden spoon until soft. Using rubber spatula, fold dollop of whipped cream into ice cream. Add remaining whipped cream and fold gently until well combined.
Into each of chilled glass dessert bowls, spoon enough strawberries to just cover bottom; top with large dollop of cream mixture, then divide remaining berries, and any juices, among bowls. Distribute remaining cream equally. Garnish each dish with candied violets or mint leaves. Serve immediately. Makes 6 servings.
Tips: If strawberries are large, cut into quarters. Candied violets can be purchases at most upscale grocers or cake decorating shops.