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Summer Fruit Consommé
recipe filedessertsummer fruit consommé
Summer Fruit Consommé
Serves Ten
For the soup base
200g orange juice
200g grapefruit juice
200g apple juice
200g apricot or peach juice
200g neutral glaze
12g passion fruit juice
1 vanilla bean
2" piece of lemongrass bulb, crushed
10 verbena leaves

For the hazelnut ravioli
2gelatin sheets
300g hazelnut praline paste - 50%
150g heavy cream, at 40C
100g unsweetened praline paste
wantons wrappers

Summer Fruit Consommé

Recipe by Pastry chef Thomas Haas

For the soup base
Combine all ingredients and bring to a boil. Infuse 20 minutes, strain and chill.

For the ravioli
Soak gelatin in cold water. Whisk together hazelnut paste and heavy cream. Melt drained gelatin and mix into the praline mixture.
Brush outside of wantons wrappers with water, pipe in filling and wrap closed like a bonbon. Freeze and then wrap airtight - 20 per packet - in plastic wrap. Reserve in freezer.

To serve
Boil ravioli for 5-7 minutes in simmering water until ravioli float. ( 3 per order).
Ladle soup base into bowl and garnish with ravioli, a couple of fresh currants and a quenelle of raspberry sorbet.

Copyright © 2008