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Can heavy cream be replaced with reduced fat in a bisque without losing texture or flavor?

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Can heavy cream be replaced with reduced fat in a bisque without losing texture or flavor?

rHairing | Mar 13, 2012 04:42 PM

I'm going to be making Dublin Bay Prawn Bisque by Cathal Armstrong this weekend for friends. It calls for 4 cups heavy cream & 2 cups half-and-half.

Can I use reduced fat? I don't want to lose texture and too much flavor. Does it cook the same?

Here is a link to the recipe

http://www.delish.com/recipefinder/du...

thanks!

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