Jellied Consommé Recipe
Recipe information
Make Jellied Consommé in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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1. Clarify the consommé
In a heavy pot, combine 4 cups of consommé with 2 egg whites and a pinch of salt. Add a rough mirepoix of onion, carrot, and celery if you like. Gently bring to a simmer (do not boil). The mixture will form a raft that traps impurities; simmer 10–15 minutes until the raft appears and the stock is clear. Remove from heat.
2. Strain the clarified stock
Carefully strain the clarified consommé through a fine-mesh sieve lined with cheesecloth into a clean pot or bowl. Discard the raft and solids. You should be left with a perfectly clear stock ready for gelatinization.
3. Bloom the gelatin
In a small bowl, sprinkle 3 tablespoons unflavored gelatin over 0.25 cups cold water. Let stand 5–10 minutes to bloom.
4. Dissolve the gelatin into the stock
Gently rewarm the strained consommé to just warm (do not simmer). Whisk in the bloomed gelatin until completely dissolved. Taste and adjust with a pinch more salt or white pepper if needed.
5. Prepare mold and garnish base
If desired, place a thin ring of chopped chives at the bottom of the mold to create a delicate garnish visible in the set jelly.
6. Set the jelly
Pour the gelatinized consommé into the mold, ensuring an even distribution. Refrigerate for at least 4 hours, or until fully set and wiggly firm.
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