Classic Strawberries Jubilee with Vanilla Bean Ice Cream

Name: Classic Strawberries Jubilee with Vanilla Bean Ice Cream
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: french
Ingredients: 1 lb fresh strawberries, hulled and halved; 0.5 cup granulated sugar; 0.25 cup brandy; 1 tbsp unsalted butter; 0.5 tsp lemon juice; 4 scoops vanilla bean ice cream

0.0(0) 15 min total 4 servings 280 cal / servingBy Luca Romano

↓ Jump to RecipeVegetarian Gluten-Free

A bowl of vanilla ice cream topped with warm strawberries jubilee sauce.

There is something undeniably theatrical about setting a dessert on fire at the table. I first encountered Strawberries Jubilee at a small bistro in New Orleans, and the way the blue flame danced over the berries left a lasting impression on me. It feels incredibly sophisticated, yet it is shockingly easy to pull together when you have guests over or just want a little drama to end a weeknight meal.

The secret is using perfectly ripe, firm berries. If they are too soft, they turn into jam before the sauce even thickens. I also recommend keeping your hair tied back and having a lid handy when you light the brandy. Don't worry about the alcohol content; most of it burns off, leaving behind a deep, rich flavor that perfectly balances the sweetness of the syrup. Serve this over high-quality vanilla bean ice cream to let the cold cream contrast with the warm, boozy fruit.

Frequently asked questions

＋ Can I use frozen strawberries?

I don't recommend it. Frozen berries release too much water and won't hold their shape during the quick cooking process.

＋ What is the best type of brandy for this?

Any standard brandy or cognac works fine. You do not need to use an expensive bottle, as the delicate notes will be masked by the caramelized sugar.

Classic Strawberries Jubilee with Vanilla Bean Ice Cream

Servings

280

Cal

Protein

Fat

35g

Carbs

Nutrition shown per serving · updates with portion size

Ingredients

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Instructions

1
Place the strawberries, sugar, and butter in a large stainless steel skillet over medium heat.
2
Cook the mixture for 3 to 4 minutes, gently stirring until the sugar dissolves and the berries release their juices.
3
Stir in the lemon juice.
4
Remove the skillet from the heat and pour in the brandy.
5
Carefully ignite the brandy with a long-reach lighter, shaking the pan gently until the flames die out.
6
Spoon the warm fruit and syrup immediately over individual scoops of vanilla bean ice cream.

Italian & Mediterranean

Luca Romano

Trained in Bologna, Luca focuses on simple Italian cooking with a handful of great ingredients — pasta, risotto, and bright Mediterranean plates.

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