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11-22-2001, 09:18 AM
| | Registered User | | Join Date: Jun 2001 Location: oregon
Posts: 486
| | dessert consomme anyone ever make a dessert consomme... maybe like a fruit consomme and if so, how? | 
11-23-2001, 08:25 AM
|  | ChefTalk Founder Culinary Experience: Former Chef | | Join Date: Oct 2001 Location: Chicago, IL USA
Posts: 2,986
| | I think I have seen it on a menu or two but I have never tried it. If I remember correctly it was a fresh berries in a vanilla flavored consomme? Can't quite remember.
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11-23-2001, 01:21 PM
| | Registered User | | Join Date: Sep 2000 Location: Miami, Fla. U.S.A.
Posts: 191
| | isaac,
Here is a quick and easy recipe...Kinda...
Use three or more melons to make this recipe. Take any three melons, take off the skin and take out the seeds. In a blender or a food processor puree. Add a little honey if desired or any other flavoring / a squeeze of lemon / lime juice or maybe a splash of alcohol.
Then in a china cap lined with a large coffee filter strain the pulp out, this may take a bit of time. If you don't have a china cap or a large coffee filter. Just sub. a small strainer and regular coffee filter. This will take a bit longer.
To finish this dish, in a bowl place a few different exotic fruits in the center of the bowl. Slowly pour the consomme into the bowl, garnish with mint sprigs and or tiny thyme sprigs (thyme actually works).
D.Lee | 
11-23-2001, 09:32 PM
|  | ChefTalk Book Reviewer Culinary Experience: Professional Chef | | Join Date: Nov 2000 Location: Rochester, NY, USA
Posts: 2,451
| | Dessert Consomme Issac,
This is a somewhat involved recipe from my personal inspirational chef Jean Louis Palladin. Though involved, the depth of flavor shows why he is the best of the best. I will give you the readers digest version.
2.5# watermelon
1.75# seeded honeydew melon
1# seeded canteloupe
1.25 cups High Quality Sauternes + 2-3 tablespoons
3 cups good quality meat or vegetable consomme Raft
1/4 cup fine chopped carrots
same celery
same onions
same leeks white and green parts
same unpeeled turnips
same tomatoes
2T fine shallots
4 lg. sprigs parsley
1 lg clove garlic
1 cup egg whites (8 eggs)
mint leaves for garnish
Scoop 16-18 melon balls from each melon. Seed the watermelon as you go. Place in bowl with 1/4 cup sauternes and hold chilled.
Scoop remaining pulp and seed as necc. get 4 cups. Process in food proc. and strain in fine chinoise. Should yield 2 cups or so puree. Place puree in sauce pan. Add the consomme and 1 cup wine. Bring to a boil. Process vegetables as in a consomme raft procedure. Strain as with consomme procedure and refrigerate 3 hours.
Jean Louis serves this with the melon balls divided and a blanched julienne of Carrots, Celery and Leeks (whites only) and chilled. Just before serving add the 2-3 tablespoons Sauternes and season to taste with S & P. Garnish with mint leaves or Lemon Verbena. Note:
He uses this as a Summer appetizer. To make more Dessert like. I would suggest using a vegetable consomme as a base and cutting back on the vegetables on the raft, using more of a straight protein raft heavier on the egg whites, add nut meats and some Vanilla perhaps. | 
11-24-2001, 12:12 PM
| | Registered User | | Join Date: Mar 2001 Location: Chicagoland
Posts: 1,755
| | I've made several fruit soups, but a fruit consomme....depends upon what you mean. Since titles/names can be twisted so much.
In many respects Chroses consomme isn't too far from a any fruit soup except for his use of veg. stock (which is different than any dessert soup recipes I've seen).
I would use extracted fresh fruit juices and puree (but not a thick fruit puree), probably using a combination of fruits and a splash of wine. Maybe a herb infused simple syrup to flavor (No chuncks of fruit for a consomme, I'd keep it clear), topped with a fine chifonade of mint or any other herb to compliment.
__________________ "Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum | 
11-26-2001, 07:37 PM
|  | Registered User | | Join Date: Mar 2001 Location: Melbourne,Australia
Posts: 139
| | I used to make this strawberry soup quite a bit and it's easy.
Thinly slice a whole lot of strawberries and toss them with castor sugar. Place them in a colander over a bowl and leave them overnight. Strain the juice through a fine sieve if necessary. The trick is to never press down on the fruit and you will get a clear, consomme-like soup.
You can also do the same thing with raspberries. | 
11-30-2001, 06:15 PM
| | Registered User | | Join Date: Nov 2001 Location: south denmark near germany
Posts: 3
| | Dessert Consomme Hi Dessert Consomme , no problem all you have to do is simmer the fruit of your choice for a short time as if your making a fruit coullis , with vanille , sugar and such , turn the heat off and let it maserate for a time.
Strain it well and Bobs your uncle , fruit consomme . | 
12-03-2001, 06:38 AM
| | Registered User | | Join Date: Oct 2000 Location: Lk Barrington Ill U.S.
Posts: 83
| | We once made a fruit 'minestroni' by blending up a watermellon, and let it sit overnight in a china cap with a coffee filter. The juice is a very clear almost opaque light pink. One large mellon can make enough soup for 10 bowls. Sliced fruit, julienne crepes....have the server offer shaved white chocolate on top. | 
12-03-2001, 07:19 AM
| | ChefTalk Supporter Culinary Experience: Professional Pastry Chef | | Join Date: Mar 2000 Location: norwalk, CT USA
Posts: 3,761
| | Palmier, where ya been? | 
12-04-2001, 06:41 AM
| | Registered User | | Join Date: Oct 2000 Location: Lk Barrington Ill U.S.
Posts: 83
| | I quit the food biz....now im sellin coffee. I was way too busy for a few months.......thats a post for another thread. over 2000 people here, im surprised anyone missed me. Great to be back! | 
12-04-2001, 06:59 AM
| | ChefTalk Supporter Culinary Experience: Professional Pastry Chef | | Join Date: Mar 2000 Location: norwalk, CT USA
Posts: 3,761
| | It's good to have you back. Tell us what happened, when you get a chance. And how do you like your new line of work? |  |
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