Strawberries Romanoff Taste Just Like La Madeleine -Copycat

"This recipe was in the Houston paper. I go to La Madeleine just for Strawberries Romanoff. SO GOOD! Very easy to make...my 11 year old son makes it."
 
Download
photo by patti k. photo by patti k.
photo by patti k.
Ready In:
5mins
Ingredients:
6
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Mix sour cream, brown sugar and Brandy in a bowl.
  • In a separate bowl, whip cream until starts to thicken and add sugar--whip until thick.
  • Fold cream into sour cream mixture and blend well.
  • Serve with fresh strawberries.

Questions & Replies

  1. This is absolutely delicious !
     
Advertisement

Reviews

  1. OH MY GOODNESS. This is AMAZING. I just ate two bowls. I never write reviews, but after making this was thoroughly compelled. I have been dying for these and la madeleine is just two expensive for that tiny glass and they never give you enough sauce. I made it with vanilla and it still tasted amazing. I used organic cream that was practically whipped by the time I took it out the carton (it was the good stuff), it made the fluffiest whip cream I have ever had. Horizon doesn't even come close. I added a touch of cinnamon and a pinch of salt to add a depth to the flavor. I even used my little mini bullet processor to whip the cream (just add the sugar in from the beginning). This recipe is amazing. I will now live a happier life. :)
     
  2. The recipe in the La Madeleine cookbook calls for Cognac instead of Brandy. Once you make that small change it will taste exactly like what you get at La Madeleine.
     
  3. Absolutely delicious. I used a little less of both sugars (didn't measure) and in the absence of brandy used Chambord liqueur. Serving in a snifter or tall footed wine glass makes this an elegant multi layered desert
     
  4. This was wonderful!!! Just like La Madeleine. I have been looking for this recipe for years! Definitely a keeper!
     
  5. This should be illegal - it is addictive. So simple and so delicious. Used the vanilla. Will certainly make again.
     
Advertisement

Tweaks

  1. Pre-chill a glass or stainless steel bowl for mixing the heavy cream later. Use a good quality sour cream and heavy cream. With higher fat content, the sauce will be much fluffier. I skipped Daisy and used Humboldt Creamery this time and it was divine. I mixed sour cream, brown sugar and cold cognac from the freezer (because that's what we had on hand) in a regular bowl. I stuck them in the freezer and took out the pre-chilled bowl to beat heavy cream and sugar on high until it was ALMOST done. Pulled the sour cream-brown sugar-cognac mix and folded it into the pre-chilled bowl of mostly whipped cream. I finished mixing on high. Super fluffy! Keep it very cold when storing leftover sauce, mix the sauce quickly with a fork when serving again because the vanilla/cognac/brandy separates out (it is aqueous and the cream is high fat, so they don't like to stay mixed) Bon appetit!
     
  2. The recipe in the La Madeleine cookbook calls for Cognac instead of Brandy. Once you make that small change it will taste exactly like what you get at La Madeleine.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes