It’s no secret I love brunch. My 11am wedding ceremony was followed by a full brunch complete with bacon pops, mini pancake stacks, salmon mousse crostini, red pepper scones, fresh fruit, goat-cheese quiche, mimosas and a milk bar.
Next time I get to host a brunch I’ll surely be dishing up the simple, sinful combination of strawberries romanoff and creme brulee.
- 1/2 cup sour cream
- 1/2 cup whipping cream
- 3 Tablespoons brown sugar
- 6 Tablespoons granulated sugar, divided
- 1 teaspoon brandy or vanilla extract
- pinch cinnamon
- 1 pint of strawberries
Mix together the sour cream, brown sugar, cinnamon, and brandy. Stir until the sugar has dissolved. In a separate bowl, whip the cream with the white sugar until soft peaks form. Fold into sour cream mixture. Hull the strawberries, fill them with the Romanoff you just made, sprinkle the Romanoff with sugar doing you best to avoid the strawberries. Brulee using a brulee torch.
I served mine in egg cups with a spoon, but they would be equally good if the strawberries were sliced and served in traditional shallow creme brulee dishes.