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Strawberries Romanoff in Ice Cream Bowls

By Donna Bartolini and The Canadian Living Test Kitchen

Tested till perfect

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Strawberries Romanoff in Ice Cream Bowls

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 384
pro 5 g
total fat 19 g
sat. fat 11 g
carb 48 g
fibre 2 g
chol 68 mg
sodium 64 mg
% RDI: -
calcium 13
iron 4
vit A 21
vit C 105
folate 14

Never admit how easy it is to make this fabulous dinner party dessert. You will need four 1-cup (250 mL) rounded bowls or ramekins.

Ingredients

  • 1 strip orange rind
  • 2-1/2 cups quartered strawberries
  • 3 tbsp superfine sugar
  • 3 tbsp orange-flavoured liqueur
  • Ice cream bowls
  • 3 cups good quality vanilla ice cream, (such as hagen dazs)

Preparation

Ice Cream Bowls: Line four 1-cup (250 mL) round bowls or ramekins with plastic wrap. With soup spoon, press 3/4 cup (175 mL) ice cream to 3/4-inch (2 cm) thickness over bottom and up side of each bowl. Cover with plastic wrap; freeze until firm, at least 3 hours. (Make-ahead: Freeze for up to 24 hours.)

Finely cut orange rind crosswise to make about 2 tsp (10 mL). In bowl, toss together quartered strawberries, sugar, liqueur and orange rind; cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 2 hours.)

Freeze 4 dessert plates for 30 minutes to chill.

Dip bottom of each bowl in lukewarm water for 10 seconds; holding plastic wrap, lift out ice cream. Remove plastic wrap; place ice cream bowl on chilled plate. Freeze for 15 minutes. Fill with strawberry mixture.

Additional information : Tip: Spraying the bowl or ramekin with nonstick cooking spray before lining it with plastic wrap helps to release it easily.

Source : Canadian Living Magazine: July 2007

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