Strawberries Romanoff

This is from a delightful little breakfast cookbook from the chefs of la Madeleine bistro. (If you've never been to one, seize the chance as soon as it's offered!) This is a luscious brunch treat and makes a terrific summer dessert as well. The chefs remind us regarding this recipe: make sure your berries are "as fresh and ripe as possible; they should be firm but not hard and have a distinct berry aroma." (don't know why this is hypertext!)

• 1/2 c. sour cream
• 3 T. brown sugar
• 1 T. Cognac
• 1/2 c. heavy cream
• 3 T. white sugar
• 4 c. (2 pints) fresh strawberries

1. Mix the sour cream, brown sugar, and Cognac together in a medium bowl.
2. In a separate bowl, whip the cream with a whisk or an electric mixer until it starts to thicken. Add the white sugar and whip until thick.
3. Using a rubber spatula, fold the cream carefully into the sour cream mixture until well blended.
4. Just before serving, rinse the berries and trim off the green stems with a sharp paring knife.
5. Put the berries into stemmed wineglasses and top with the Romanoff sauce.

Serves 4