Sunday, May 6, 2012

Studio 5: Mother's Day Strawberry Bisque

Create something special this Mother's Day with this delicate, lightly sweet and oh so pretty Strawberry Bisque.

I first had this on my Card Making Cruise this past March.  Only one person on the table ordered this as I think most of us didn't think a cold fruit soup was a great idea for an appetizer.  Once we all had a taste however, we all got it, it was really very delicious.

I still think this makes a better dessert or special breakfast, but really...I could eat this anytime.

Strawberry Bisque
  • 2 1/2 cups fresh strawberries ( or 2 cups frozen)
  • 1 cup milk
  • 1/2 cup whipping cream
  • 1/2 cup sour cream
  • 2 Tbsp sugar
~Puree in blender until smooth.  Refrigerate until well chilled.  Makes 4 1/2 cups bisque.  Reduce ingredient measurements in half for a smaller batch.

Strawberry Compote
  • 2 cups minced strawberries
  • 1 Tbsp sugar
  • a few mint leaves
~combine in bowl and chill. 

For a really special presentation, create a tower of strawberry compote and place in center of bowl.

With great fan-fare, pour the Bisque around the tower. This is how it was served on the cruise.
To create tower, use a small round mold.  Alternately you could use a tomato paste can (emptied and open on both ends).  Carefully transfer the compote to center of bowl and release.

It's best to use compote that is freshly made.  I made one once with compote that had sat in the fridge for a few hours and it didn't stand up as well.


Anonymous said...

Hi Sue, I made this delicious bisque for a friend's birthday (it was a grown-up birthday party), and everyone there ~loved~ it! Thanks for sharing this recipe!

Carolyn Klein said...

How come there don't appear to be any seeds?? I love strawberries, but I am not a fan of seeds, any ideas on how to strain them properly? I never seem to have any luck. Thanks so much. :)

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