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.