Red Fruit Consommé

Tom Kitchin

Impress your friends with this easier-than-it-looks class act dessert from top chef Tom Kitchin.

This recipe is from Kitchin Suppers by Tom Kitchin (Quadrille, £12.99), kindly shared with us at Love Food Hate Waste. Photography © Laura Edwards.

400g Strawberries
400g Raspberries
200g Caster sugar
Juice of ½ lemon
100ml Water
To serve:
100g Blackberries
100g Blueberries
100g Strawberries, halved or quartered if large
100g Raspberries
Handful of mint leaves, cut into strips
For the fruit consommé, put the strawberries, raspberries, sugar, lemon juice and water into a heavy-based pan. Quickly bring to the boil, then lower the heat and simmer gently for 3-4 minutes until the berries release lots of juice. Remove from the heat and set aside to cool slightly, for 5 minutes.
Lay a large dampened muslin cloth over a large bowl, leaving plenty overhanging the sides. Carefully tip the berries and juice into the muslin and bring the corners of the muslin together over the bowl. Tie with string, leaving a length to tie onto an overhanging hook (or perhaps the door handle of a wall kitchen cupboard), suspending the muslin bag over the bowl. Leave to drip naturally for about 1 ½ hours until all the consommé has passed through; don’t be tempted to squeeze the muslin or the consommé will lose its clarity. Cover and chill until required.
To serve, divide the fresh berries between individual dishes or soup plates, pour the fruit consommé around the fruit and sprinkle with the shredded mint.