Chestnut Mushroom Jelly

• 300 g (10½ oz) chestnut mushroom consommé
• 1.7 g (

Pour the consommé into a small saucepan over high heat and whisk in the agar. Bring to a simmer and cook for 30 seconds. Soak the gelatine in iced water until hydrated. Squeeze out the excess water, add the gelatine to the consommé, and then strain the mixture through a chinois. Measure the liquid equally into two 24 × 18 × 2