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Januz Noka's Strawberry Romanoff at Oyster Frenzy

Diego Isio

By
@Diego

Top area chefs will showcase their culinary wizardry in four demonstrations with public tastings. Here's the expected line-up: a duo making “return engagements” by popular demand – the Oyster Bar's very own pastry chef Januz Noka, and executive chef ?Aaron Bashy from Maloney & Porcelli in New York City. Renowned food journalist, television host and cookbook author, David Rosengarten, publisher of the Rosengarten Report and food blogger for Huffington Post and Forbes.com, will add to the culinary wizardry with his version of the classic Oysters Bienville.


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Rating:

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Serves:

8

Prep:

2 Hr

Method:

Refrigerate/Freeze

Ingredients

PART 1

1 pt
slightly melted vanilla ice cream
1 pt
sour cream
1 c
powdered sugar
1 Tbsp
pure vanilla extract
2 Tbsp
freshly squeezed lemon juice
2 c
heavy cream
1/4 c
grand marnier

PART 2

4 pt
washed and thinly sliced fresh strawberries
1/4 c
grand marnier
2
oranges, zested and juiced
1/4 c
sugar
1 Tbsp
freshly squeezed lemon juice

Directions Step-By-Step

1
Preparation Part 1:
2
Place slightly melted ice cream in a medium size stainless steel bowl.
3
Mix sour cream, ½ cup powdered sugar and lemon juice together in another bowl.
4
In another bowl, add heavy cream, vanilla, ½ cup powdered sugar and Grand Marnier, whip until thick, but not too stiff.
5
Fold all together into the ice cream, slowly, until all incorporated.
6
Preparation Part 2:
7
Place sliced Strawberries in a small bowl, add Grand Marnier, orange zest and juice, sugar and lemon juice.
8
Marinate in refrigerator for 2 hours.
9
Final Preparation:
10
Place ¼ cup of cream in bottom of chilled glass, then top with ¼ cup of strawberries.
11
Finish with sprig of fresh mint.

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American