Shellfish Consommé Jelly

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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To Make the Consommé


To Make the Consommé

Warm the shellfish stock to 80°C (175°F) and then remove from the heat. Soak the gelatine in iced water until hydrated and then squeeze out the excess water. Add the gelatine to the shellfish stock and stir to combine. Leave to cool, transfer the stock to a shallow tray so that it sits about 2–3