About this recipe: This is an easy and elegant dessert. I get besieged with requests for the recipe every time I make it. Substitute any of your favourite fresh fruits for the strawberries and it will still be just as delicious!
Hi - I am the cook that entered this recipe and as I was reading through the reviews about the warm cream I realized that one important word had been left out of the instructions - "CHILL"! After you pour the cream mixture into the glasses put the glasses into the fridge until chilled- THEN add the berries. It will thicken a bit but won't set up into a really stiff mixture. Sorry for the omission on the original contribution. - 07 May 2010 (Review from Allrecipes US | Canada)
This is a good recipe, with a few changes. After reading through it, it sounded like it would be a rather runny sauce that you topped with some sliced strawberries. I didn't really want that...so I made a couple changes. First of all, I whipped the cream instead of boiling it. I folded the sour cream mixture into the whipped cream, and really liked the results. It was smooth, creamy, rich, and lightly sweet. Also, because we are a non-alcohol family, I used 1/4 tsp. of orange extract instead of the orange liqueur. This gave it a pleasant and slight orange flavor which really complimented the strawberries. I used more like 4 cups of berries, and layered them in wine glasses along with the cream. The end results were beautiful and very tasty. Thanks for sharing the recipe!!!! - 19 Apr 2010 (Review from Allrecipes US | Canada)
I made this recipe for the recipe group... Here's my review: This recipe was AMAZING! We never have alcohol of any kind in our house, so we (my sister and I made this together) used orange extract in place of the Grand Marnier (I've heard that orange juice concentrate would also work...). Another change we made is that we whipped up the cream with the yogurt, sugar, vanilla, orange extract, and sour cream instead of heating it on the stove. Them we made a parfait (check out Larkspur's awesome photo) This was PHENOMENAL! Thanks so much! - 19 Apr 2010 (Review from Allrecipes US | Canada)