Three years ago I developed a quirky little recipe called chocolate soup. It’s a chocoholic’s velvety dream come true and one of my favorite recipes to make on this blog. It’s been published in a few magazines and in the Foodista Cookbook. Who knew a dessert SOUP would be so well received? It remains one of my most popular posts to date!
I recently found a completely different kind of dessert soup recipe, and I love it just as much as chocolate soup. It’s cold, creamy, and chock-full of fresh strawberry flavor. Its lightness is perfect for springy weather and just the thing for Mother’s Day this year.
Just for fun, I made some dessert “caviar” with grenadine and Grand Marnier. It makes a pretty topping and compliments the slight amount of orange liqueur in the bisque. I’d also just made a vanilla pound cake so I cut two slices into cubes for “croutons”. I think they look pretty adorable as an accompaniment.
The bisque is really simple to make, and I love its naturally pink color. You can serve it as an appetizer, but it’s certainly sweet enough to be considered dessert. It’s absolutely fresh and delightful and I hope you’ll try it!
Chilled Strawberry Bisque
Source: SprinkleBakes original recipe, but inspired by a soup from the Wild Plum
Yield: fourteen 1/2 cup servings, or about 7 cups
Prep: 30 minutes plus 1 hour for chilling
3 lbs. fresh strawberries or unsweetened frozen strawberries (thawed)
1 cup sugar
3 cups vanilla yogurt
1 cup half and half or light cream
1/4 cup Grand Marnier
2 cups whipped cream for garnish
Mint sprigs for garnish
- Roughly cut fresh strawberries and place in the bowl of a food processor. Process until strawberries are pureed, about 5 minutes. Add sugar and process again until thoroughly mixed. Place a sieve over a large bowl and pour mixture through to remove seeds.
- Add the yogurt, half and half and Grand Marnier to the mixture. Whisk together until completely blended. Cover and place in the refrigerator to chill, at least 1 hour. Pour 1/2 cup servings into small bowls or teacups and top with whipped cream and mint sprigs.
Very detailed tutorial (with video) for dessert caviar can be found here. For this recipe, I used 1/4 cup grenadine and 2 tablespoons Grand Marnier for the 3 oz. of liquid called for in the recipe.