Larger (clickable) photos coming soon, I promise!
Berry bisque, or, what to do with the random strawberries and blueberries that you aren’t using for a red-white-and-blue cheesecake.
1 1/2 cups fresh strawberries, hulled
1/2 cup frozen blueberries (fresh work, too, mine were just hanging out in the freezer)
1/3 cup sugar
1/2 tsp vanilla
1 tbsp lemon juice
1 tsp raspberry extract
1 cup heavy whipping cream
Chop the strawberries into quarters, and place in a blender with blueberries. Add sugar, vanilla, raspberry extract, lemon juice, and cream, and puree (or pulse, or frappe, or whatever your favorite blender setting is) until the mixture is light pinkish-purple in color and the texture of a melted milkshake.
Pour the blend into a bowl (it’s okay to have a taste first, it’s berry delicious) and cover with plastic wrap. Refrigerate for several hours.
When ready to serve, remove from the fridge. The bisque will have set, and thickened to approximately the texture of Cool Whip. Give it a few quick stirs to return it to a thick-but-pourable consistency. Serve in a martini glass or dessert bowl, topped with a strawberry.
Outside photos >>> windowsill photos.
If you look closely, you can see some of the pretty purple flowers from my front yard behind the rim of the glass.
This is unbelievably easy – put things in blender, push button, pour into bowl, chill. Despite the minimal effort involved, it’s very tasty. If I had fresh raspberries on hand, I would have added those as well. As it were, I had a bottle of raspberry extract.
I’m not sure if this even remotely resembles the strawberry bisque often served on cruise lines, but the recipe is quite similar, so I’m guessing it’s not too far off.