Simon Romanov

Red fruit consommé

Ingredient 400g strawberrie 400g raspberrie 200g caster sugar Juice of ½ lemon 100ml water

To serve 100g blackberrie 100g blueberrie 100g strawberries, halved or quartered if large 100g raspberrie Handful of mint leaves, cut into strip


In a heavy-based pan, combine the strawberries, raspberries, sugar, lemon juice, and water to make the fruit consommé.  

Bring to a boil quickly, then reduce to a gentle simmer for 3-4 minutes, or until the berries release a lot of juice.  

Remove from heat and let cool for 5 minutes.  

Lay a big wet muslin cloth over a large bowl, leaving enough of overhang on the sides. Carefully transfer the berries and juice to the muslin, then draw the corners together over the bowl.  

Tie with string, leaving a length to hang from an overhanging hook (or the door handle of a wall kitchen cupboard), suspending the muslin bag above the bowl.   

Allow the consommé to drip naturally for 1 ½ hours. Avoid squeezing the muslin as this will cause the consommé to lose clarity. Cover and chill until necessary.  

To serve, place the fresh berries in individual dishes or soup plates, then pour the fruit consommé around them and top with shredded mint.