Recipe of the week: Red fruit consommé
Impress your friends with this easier-than-it-looks class act dessert from top chef Tom Kitchin. This recipe is from Kitchin Suppers by Tom Kitchin (Quadrille, £12.99).
Ingredients (serves four)
400g strawberries
400g raspberries
200g caster sugar
Juice of ½ lemon
100ml water
To serve
100g blackberries
100g blueberries
100g strawberries, halved or quartered if large
100g raspberries
Handful of mint leaves, cut into strips
Method
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 three to four minutes until the berries release lots of juice. Remove from the heat and set aside to cool slightly, for five minutes.
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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 one and a half 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.
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.
- This recipe comes from Zero Waste Scotland. To get tips on how to reduce food waste, visit www.zerowastescotland.org.uk