Recipe created & provided by Chef Crusco Catering in Austin, TX
Ingredients
- 2 Morning Glory Muffins (Pound cake can also be used) – roughly cut into 1/2 inch cubes
- 2 cups Fredericksburg Canned Peaches – left as slices
- 1/2 cup Raspberries – left whole or cut in half if large
- Romanoff Sauce
- 1 cup Sour cream
- 3 tbsps. Honey or Brown Sugar
- 2 tbsps. Brandy or Vanilla extract
- 1 cup heavy whipping cream – whipped
- 3 tbsps. vanilla sugar
- Mint – for garnish
Directions
- Prep the muffins, peaches and raspberries. Set aside for assemble.
- Romanoff Sauce: Using a whisk, mix sour cream, honey and Brandy (or vanilla extract) in a bowl.
- In a separate bowl, whip heavy cream until it starts to thicken. Add sugar and then whip until thick.
- Fold the whipped cream into the sour cream mixture and blend well. Set aside.
- To assemble, place several cubes of muffin cubes into the cup (wine glasses can also be used).
- Then add the peaches and raspberries and finally a cream layer. Repeat all ingredients until the glass is as full as desired. Refrigerate until time to serve.
- Garnish with fresh mint, serve and Enjoy!
