Heston Blumenthal: "Consommé is a beautifully clear rich soup but it can be a real hassle to make. However, I’ve found a way to make it at home that’s as good as you’d find in any Michelin starred restaurant. This technique of freezing and defrosting the natural gelatine is great for clarifying any stock. You can then serve it on its own or use it as a base for different flavours such as soy, ginger, garlic, chilli, spring onions, noodles and pak choi.
1kg chicken stock, chilled
2 dried jasmine flowers
Pour the chilled stock into ice cube trays and place in the freezer for at least 6 hours. Once the stock has frozen, remove from the trays (dipping the trays in warm water will help to loosen the cubes).
Put the cubes into a sieve lined with two layers of wet muslin set on top of a bowl. Cover the whole thing with clingfilm and return to the fridge to melt gently for 24 hours.
Remove the muslin carefully. Pour the consommé into a clean saucepan and place over a low-medium heat to gently warm through. Place a jasmine flower in each bowl before serving.