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Dessert

Bisque of Strawberry

A chilled strawberry bisque made with double cream, powdered sugar, crushed strawberries, ice, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Bisque of Strawberry

Ingredients

Directions

Make the bisque

  1. Whip the double cream until very stiff.

  2. Sift the powdered sugar and add it to the crushed strawberries.

  3. Carefully mix the strawberry mixture with the whipped cream.

Freeze and serve

  1. Pack the mixture in ice and salt and let it stand for three hours.

  2. When ready to serve, wrap the mold with a warm towel and turn the cream onto a platter.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Double cream
Whipped to stiffness, it forms the airy, rich body of the bisque.
Powdered sugar
Dissolves easily into the strawberries, adding sweetness without grittiness.
Strawberries
Provide the main fruit flavour, colour and liquid that softens the cream.

The step that matters

Carefully mix the strawberry mixture with the whipped cream. Whipped cream holds its air through folding, not stirring. Vigorous mixing deflates it and loses the light, mousse-like texture the bisque depends on.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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