Top Shows

MasterChef New Zealand


Tomato Consomme

Tomato consommé

2 sliced shallots
1/4 C olive oil
3c best quality summer tomatoes, chopped
2 cloves garlic
1 tsp sugar
2 tsp salt
1/4 C fresh basil
4 egg whites
4c water

Sweat shallots do not colour
Stir in all but 1 cup of tomatoes
Add 4 C water and bring to boil, lower to simmer 20 minutes skimming often
Pass hard thru lined chinois and chill

Blend remaining tomatoes w/ egg whites seasoning with pepper

Put in saucepan with broth, bring to slow boil, lower to simmer continue on barest of simmers for 20 minutes. A crust should begin to form on the surface.  Break this carefully and pass stock by ladle thru lined chinois once more, repass as needed until perfectly clear then chill.

Heat when needed adding 2 blanched asparagus tips, teaspoon tomato concasse and fresh basil leaves.  Serve in warm special coffee cup with teaspoon