Tomato Consommé — Vegetarian, Egg-Free, Alcohol-Free (with Fennel & Cracked Black Pepper)

Instructions

1. 1

   Roast tomatoes (optional): Halve fresh tomatoes, place cut-side up on a tray and roast 12–18 minutes at 200°C / 400°F until lightly caramelised for greater depth. Skip roasting for a brighter consommé.

2. 2

   Blend & initial strain: If using fresh tomatoes, roughly chop and blend tomatoes (or use canned with their juice) until very smooth. Pass the purée through a fine sieve lined with cheesecloth into a bowl; allow gentle gravity drainage — do not press hard.

3. 3

   Make flavour stock: In a large pot combine the strained tomato liquid, onion, carrot, celery, garlic, bay, thyme, whole fennel seeds, crushed black pepper, salt and 1 litre cold water (omit added water if using canned tomatoes with enough liquid). Add bruised lemongrass bundle. Gently bring to a simmer over medium heat; do not boil vigorously. Simmer 20–25 minutes to extract aromatics.

4. 4

   Cool and strain: Remove from heat, let cool slightly. Strain the liquid through a fine sieve lined with cheesecloth into a clean shallow tray or shallow containers. Press very gently to extract liquid but avoid forcing solids.

5. 5

   Freeze shallow: Pour strained liquid into shallow trays (no more than 2–3 cm deep) and freeze until solid (4–6 hours or overnight). Shallower pans give cleaner initial melt.

6. 6

   Thaw-drip for clarity: Transfer frozen trays to the refrigerator to thaw slowly (8–12 hours). Collect clear liquid that drains first into a clean container — stop collecting when the melt becomes cloudy. Discard the last cloudy melt and any sediment left in the tray.

7. 7

   Lemongrass infusion (finish): Use cold or warm method:

8. 8

   Cold: add the bruised lemongrass stalks to the collected clear consommé and refrigerate 45–90 minutes, tasting every 15 minutes. Remove when perfumed but not overpowering.

9. 9

   Warm (faster): heat the clear consommé gently to 60–70°C, add bruised lemongrass for 5–8 minutes off-boil, then remove lemongrass and cool rapidly in an ice bath.

10. 10

    Final seasoning & clarification: Taste and adjust salt and pepper (add more crushed black pepper sparingly if desired). If you see any remaining haze, double-strain through a coffee filter or fine muslin.

11. 11

    Chill & serve: Rapidly cool consommé in an ice bath and refrigerate until very cold. Portion into chilled shooter glasses. Finish each serving with 2–3 drops of basil-infused oil or a single micro basil leaf and a very light grind of black pepper.

12. 12

    Service note: Prepare consommé fully ahead; add basil oil only immediately before serving to preserve aroma and shine.