Consomme Recipe | Tomato | How To Make

Tomato Consomme Recipe


#Tomatoconsommé #Consommé

Tomato consommé is more than just a soup, it is a clear broth bursting with DELICIOUS flavours.
A consommé has been clarified with egg whites, creating a crystal clear liquid.
It is of the highest sophistication associated with luxury and refinement due to the large quantity of ingredients needed for such a small yield. TASTY but delicate, a consommé is GOOD hot or cold and will impress any food lover when done correctly.

It starts with a raft! This cooking innovation is a simple scientific technique. As the stock heats up, the egg white proteins coagulate creating a net which catches particles and any impurities as they bubble to the top of the pan. The secret is not to let it boil too rapidly as this will result in the fats emulsifying and combining with the liquid clouding the pot. Adding ice cubes allows you to better control the temperature of the liquid as you slowly bring the pan to simmer, helping the raft form and clarify.

The magic of consommé is that although it is crystal clear, it has incredibly intense flavour.

This is is a dish that requires time and patience but the result is phenomenal.


INSTAGRAM   / delicioustastygood  

FACEBOOK   / delicious-tasty-good  

TWITTER   / delicioustasty4  

#delicioustastygood


Tomato Consommé Recipe
Serves 2
For this recipe you will need:
• 1kg ripe plum tomatoes
• 25g fresh basil
• 50g ice
• 2 tsp Worcestershire sauce
• ½ tsp Tabasco sauce
•1 tsp sugar
• 2 tsp salt
• 1 tsp pepper
• 1 head of fennel
• 2 shallots
• 4 egg whites


0:00 Intro and Preparation
1:10 Tomato Preparation
1:26 Separating Eggs
1:36 Cooking Vegetables
2:00 Blitz
2:10 Raft Preparation
2:25 Cooking Raft
2:43 Passing Consommé
3:15 End Result


LIVIO’S WINE CELLAR
Follow Livio on Instagram   / livioitaliani  

With the Tomato Consommé I love to pair refreshing light white wines as well as light sparkling wines.
My wine recommendations are:

White wines
• Picpul de Pinet from France
• Chenin Blanc from France
• Soave classico from Veneto in Italy
• Pinot Bianco from Trentino in Italy

Sparkling wines
• Prosecco di Valdobbiadone from Veneto in Italy
• Cava from Spain

Happy cooking and tasting!


Equipment used:

• Chopping board - https://amzn.to/3qjKm3f
• Pyrex bowls - https://amzn.to/3baM562
• Olympia Salt & Pepper Mill Stainless Steel - https://amzn.to/2N1aMsd
• Ceramic Dip Bowls - https://amzn.to/3nwwNLW
• Olive Oil Bottle - https://amzn.to/2LtjD5p
• Stainless Steel Whisk - https://amzn.to/2Z0T8HF
• Heat Resistant Silicone Spatulas - https://amzn.to/3nEUWzX
• Muslin Cloth - https://amzn.to/3qU0iJb
• Wusthof Chefs Knife - https://amzn.to/3qcdud6
• Fine Mesh Sieve - https://amzn.to/39Ldlrc

~-~~-~~~-~~-~
Please watch: "Créme Anglaise | Posh Custard "
   • Créme Anglaise | Posh Custard  
~-~~-~~~-~~-~