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Seasonal fruit consomme

Susie Burrell
 
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Seasonal fruit consomme

Serving size: Serves 4-6
Cuisine type: Modern Australian
Cooking time: Less than 15 minutes
Course: Beverage, Dessert
Favourite flavours: Easy recipes

Seasonal fruit consomme
INGREDIENTS

1 litre filtered water
1 cup caster sugar
1 vanilla bean, split lengthways
2 cups seedless watermelon, chopped
2 cups mango flesh, chopped
2 cups fresh raspberries

extra fruit, finely diced to serve
mint sprigs, for garnish
METHOD

Combine water, sugar and vanilla bean in a large pan and stir gently over low heat until sugar has dissolved.

Add fruit and bring to the simmer slowly without stirring. Turn heat off and stand for 20 minutes, fruit should sink to the bottom. Skim off any scum that rises to the top.

Carefully strain off soup through a strainer lined with muslin, being careful not to disturb the fruit, and chilli in refrigerator until cold.

To serve, divide the soup evenly amongst 4-6 small bowls and garnish with a spoonful of finely chopped fruit and a sprig of mint
 
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