Strawberries Romanoff with Orange Dust

Source: lovetripper.com

From Chef Frank Lima, The New York Restaurant School

Hull one pint of strawberries; wash and pat dry. Whip one pint of cream to stiff peaks. While cream is at the soft peak stage, gradually add 1/4 cup superfine sugar and one teaspoon vanilla extract and whip until stiff peaks form. Keep on ice or well chilled. Before serving, fold 2 teaspoons of Grand Marnier into whipped cream. Place 4 to 6 strawberries in a glass bowl, top with whipped cream and sprinkle with orange dust.

Orange Dust

With a sharp vegetable peeler, peel the zest of two bright oranges. Slice the zest into 1/8-inch sticks (julienne). Place the julienned zest in a two-quart saucepan with 1/4 cup sugar and 1/2 cup water. Bring to a boil and then simmer, 20 minutes or until tender. Remove zest with a fork and place on a cookie sheet covered with parchment. Roll zest in one cup sugar until cool. Do not remove from sheet pan and place in a 250-degree oven until sugar crystallizes. Remove from oven; let cool. Place crystallized zest in a food processor with one cup sugar. Pulverize. Store in dry container.