Jellied Consommé Recipe

Soups

1. 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. 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. 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. 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. 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. 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.

7. 7

   Unmold and serve

   To unmold, dip the mold briefly in warm water to loosen edges, then invert onto a chilled plate. Garnish with additional chopped chives if desired. Serve cold as an elegant starter.