Strawberries Louisienne

The Presidents’ Own White House Cookbook, p. 96

1 quart strawberries

3 tablespoons confectioners’ sugar

3 tablespoons sherry

1 cup heavy cream

Confectioners’ sugar

Grated orange peel

This easy dessert is done in two steps. In the morning, or sometime before serving, wash and hull strawberries; place in a bowl and sprinkle with the 3 tablespoons confectioners’ sugar and the sherry. 

And if your grocery store is out of sherry (lookin' at you, Aldi) any dry white wine is a good substitute.

Reserve 5 or 6 strawberries. Cover bowl and refrigerate until ready to serve. Puree reserved berries through a sieve into a cup. 

(Or a blender.)

Cover and refrigerate. Just before serving, beat cream until it stands in peaks, adding enough confectioners’ sugar to sweeten to taste. Fold in the pureed strawberries for a delicate pink color. Spoon whole berries into sherbets with a little of the juice drawn from them; top with dollops of the pink whipped cream. Garnish the top of each with a sprinkling of grated orange peel.

Low-carb cereal?

My Rating: 3/5 "Strawberries and cream is one of my favorite desserts, but this added just enough stuff to the equation to make things weird. Whereas the flavor could be beautifully simple, this adds unnecessary sweetness and the weird twinge of the alcohol. It wasn't horrible, but I would definitely take this dish back to its roots if I made it again."