Excerpt- Time, Fire, and Cuisine

Sometimes when you need to impress people you need to just get them some food. When you use an alcohol for cooking it is always good to use something of a mid shelf booze. A lower one if you need to burn it off first never get the bottom shelf stuff as most times that stuff is not fit to remove fingernail polish let alone drink.

September 17th -Fruit Romanoff

This dessert comes from much the same line as the zabayon sauce. Both are sauces that work to best show the texture and flavors of fresh fruit. Made from whipped cream folded in to an equal part of sour cream this is easier then to whisk heavy zabayon.

1:1 Heavy cream before whipping to sour cream

Mix the sour cream with a shot of brandy for every cup. Then add an equal part of brown sugar to brandy to the sour cream.

8:1:1 Sour cream to brandy to brown sugar

Whisk the heavy cream until it reaches medium peaks. If you have an electric hand held mixer I would suggest using it especially if your not to strong in the elbow or are not making large batches at a time.

Fold your whipped cream in to your sour cream in thirds as to not lose any of the air you worked to put in to it. For making desserts for events it handles well in if it is made the day of the event. If you hold it for more then twelve hours the bacteria in the sour cream will continue to do their work making your sauce more tart and throwing off the balance. It becomes a sweet crème fraiche and is definitely usable just not for the original purpose.

You can use it to layer different fruit between layers of sauce. Compotes of pear and apple can also be used as well as any small dice in a small amount of sauce. Being dairy based it gives you a lot to work with for what else you can use. Other alcohols in reduced form, cheeses, other fruit, some vegetables, classic dessert sauces, chocolate. Being only slightly sweet makes it an easy tool when creating desserts to your own will.

This is not a bad desert when time is working against you and you have some energy to spare. Warmer months and fresh fruit with a homemade sauce

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