olive oil consomme

steve bennett

steve bennett

25th February 2011

olive oil consomme

from alinea, chicago. can also be set into sheets with gelatine using your usual ratio.

Ingredients

  • olive oil+water in equal amounts.
  • sugar and salt, to flavour.

Method

vacuum pac together. 'cook' at 65 degrees C for 2 hrs in waterbath. refrigerate and leave overnight. remove water from olive oil solids, pass through muslin.
the water should have taken on all the flavour from the olive oil.