Let’s add another one to the list of 1) words I didn’t know existed and 2) techniques I’d never heard of, until pastry school. One day I’ll shut up about pastry school but today is not that day. The thing I loved most about it was the opportunity to sit in a room of peers excited to learn about baking, techniques, food, and simply how we can create more delicious things. Honestly, this is true of school and/or classes in general but I’ve found that going “back” to school as an adult - versus fresh out of high school - allows me to dive deeper into the subjects I know I love.

Ok, motivational speech for school is over now. 

Consommé is another way to prepare fruit (I’ve learned it’s also a savory technique but we’re not talking about that right now) to serve alongside a dish. In school, we made a cherry consommé to go over a panna cotta - loved the consommé, hated the panna cotta. Consommé is a slower and longer cooking process that allows the fruit to really release their liquids and simmer in those yummy juices - which you can choose to strain out, but I would never. Whether you do a cranberry or a cherry version, this consommé will offer a delicious balance to your next dish.

Equipment:

• Heat-proof bowls

• Pot

• Spatula

• Plastic wrap

• Measuring spoons

• Digital Scale

Yields: 2 cups of cranberry cosommé

Ingredients:

• 200g frozen cranberries*

• 1 tsp lemon juice

• 25g powdered sugar

Directions:

• Place 1 cm of water into a large pot and bring to a boil.

• In a glass or metal bowl, place your cranberries, lemon juice, and sugar, and stir to combine. Cover tightly with plastic wrap and place your bowl on the pot, above the boiling water.

• Turn the stove down to low and cook for one hour.

• If desired, strain cranberries out of the juice. I prefer to leave in and then add a little drizzle extra to my parfait. You can save any excess for another use - mocktail (or cocktail) anyone?

• Store airtight in the fridge until ready to use. Must be completely cool before assembly.

Notes:

• If you prefer cherries instead of cranberries, go for it! They have a similar stability and sharpness that works perfectly in a consommé

• I adapted the consommé recipe above from Chef Ashley’s, which I received during my patisserie course in Scotland. 

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