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Recipe: Watermelon Consomme With Black Pepper and Olive Oil Sorbet
Posted: August 13, 2009
page 5 of 13
2. Combine with all remaining ingredients in a high-speed blender, and pureé thoroughly.
3. Lay a piece of cheesecloth folded five times over a tall and narrow food storage container, taping the cheesecloth tightly to hold the pressure of the soup for an extended period of time. Make sure there is enough of a depression in the cheesecloth to hold the soup.
4. Slowly pour the soup into the cheesecloth, allowing it to filter through. This will strain all the impurities out of the soup, making it a mock consommé.
5. Place the container in the refrigerator, and allow the liquid to pass through the cheesecloth overnight.
Ingredients for sorbet: