Red fruit consommé

Red fruit consommé

By
From
Kitchin Suppers
Serves
4
Photographer
Laura Edwards

This dessert looks impressive but it’s easy and can be prepared ahead. Put your berries in serving bowls and have the consommé ready to pour over.

Red fruit consommé

Ingredients

Quantity Ingredient
400g strawberries
400g raspberries
200g caster sugar
1/2 lemon, juiced
100ml water

To serve

Quantity Ingredient
100g blueberries
100g blackberries
100g strawberries, halved or quartered if large
100g raspberries
handful mint leaves, cut into strips

Method

  1. For the fruit consommé, put the strawberries, raspberries, sugar, lemon juice and water into a heavy-based pan. Quickly bring to the boil, then lower the heat and simmer gently for 3–4 minutes until the berries release lots of juice. Remove from the heat and set aside to cool slightly, for 5 minutes.
  2. Lay a large dampened muslin cloth over a large bowl, leaving plenty overhanging the sides. Carefully tip the berries and juice into the muslin and bring the corners of the muslin together over the bowl. Tie with string, leaving a length to tie onto an overhanging hook (or perhaps the door handle of a wall kitchen cupboard), suspending the muslin bag over the bowl. Leave to drip naturally for about 1 ½ hours until all the consommé has passed through; don’t be tempted to squeeze the muslin or the consommé will lose its clarity. Cover and chill until required.
  3. To serve, divide the fresh berries between individual dishes or soup plates, pour the fruit consommé around the fruit and sprinkle with the shredded mint.
Tags:
The Kitchin Restaurant
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