Get your jelly on #08 – CARROT CONSOMME
Day 8.
Thank you for all the birthday wishes! Despite I actually spent my birthday working at MasterChef Live event, I had a great time and got to meet a lot of MasterChef fans. This weekend will be busy for me, as I will be at MasterChef Live again today, and then tomorrow I will be at Darling Harbour for Malaysia Festival, cooking a couple of Malaysian desserts. Maybe I can use the jelly mould for my cooking demo too! Ha! 
To continue with my Royal Selangor 30-day ‘Get your jelly on’ Challenge, I’ve made my very first savoury jelly – a carrot consomme jelly.
It is difficult to come up with a savoury jelly. Stuff the mould with savoury food, easy; but turn it into jelly is odd, unless you like to eat congealed fat. But jellied consomme is very common in French cooking, especially in fine dining restaurants. I came across a jellied consomme in one of my French cookbook which sparked my imagination what I can do for this challenge. I kept it simple by making a clear stock with Asian flavours, and carrot.
For the carrot, I peeled them into strips, not just for presentation but will also cooked quicker that way. And the trick to make a clear consomme, is to make a raft. The raft is easy to make, simply by adding beaten egg white and egg shell into the stock. Yep, I used egg shell. Trust me, give it a try and you’d be amazed!
Jelly or not jelly, a consomme is still a soup, you simply do not want to eat a consomme in the form of jelly cubes. That’s why less gelatine sheets are used and the consomme should be just set and not too firm. It should be just melt in your mouth without chewing.
Hence, it proves a challenge for me as the consomme jelly was disintegrating fast during the photo shoot and I had to act fast. But when it came to ‘Will it jiggle?’ testing, the jelly was already half lopsided. Nevertheless, the show must go on, a failed jelly makes the ‘Will it jiggle?’ test lot more exciting! 
And make sure you come back each day for a new tit-illating video! Seriously, there are some really good ones that you simply can’t take your eyes off!
CARROT CONSOMME 1 carrot, thinly sliced in strips Consomme jelly 500ml vegetable stock 3 slices ginger 1/2 onion, finely chopped 1 clove garlic, finely chopped 1 sprig spring onion 1tbsp chopped coriander root 1 egg white, beaten with eggshell 1 gelatin sheet (titanium grade) 2 tbsp olive oil Method 1. Soak the gelatine sheet in cold water. 2. Firstly, make the stock. Add olive oil to a small saucepan on medium heat, sauteed the onion until translucent. Then add garlic, spring onion, ginger and coriander root, and sauteed for another minute to release the fragrant. 3. Add the stock and bring to boil, then turn heat down to simmer for 10mins until the stock reduced by half. 4. Here's the tricky part - take the saucepan off the heat and let the stock cools down to room temperature. Beat the egg white with egg shell (don't worry) together, and pour into the stock and give it a stir. Put the stock back on very low heat, slowly the egg white will be cooked and float to surface. If the egg white catches at the bottom, just use a fork to gently release it. Make sure you do not stir the stock. 5. Then strain the stock through a fine sieve into a jug, discard the cooked egg white and egg shell. 6. Pour the clear stock back in saucepan on low heat. Add carrot strips and let it simmer for 2 mins. 7. Add gelatine sheet and give it a quick stir to dissolve, then pour the consomme into the jelly mould. 8. Let it cool to room temperature then transfer to fridge and let it set.
WIN Royal Selangor Nick Munro Jelly Mould autographed by Billy Law from Masterchef 2011 & a Olympus VG-110 Camera.
If you like my jelly idea/concept for the Royal Selangor 30-day ‘Get your jelly on’ challenge in aid of Breast Cancer Awareness Month, please do support and leave a comment. Any feedback, idea or even share your story is very much appreciated! Each time you leave a comment will automatically enter into the competition to win these fabulous prizes! You can also use the buttons below and share it with the social world! Thank you!
Entries close 30th October, winner will be announced on 31st Oct.
A Table For Two (ATFT) is Billy Law's food blog that features best eats in Sydney and around the world with drool-worthy food photography to salivate your appetite. I also throw in a smidgen of my food and travel photography for good measure. Billy Law also happened to be a contestant on MasterChef Australia 2011. 
I can just imagine the taste of this jelly, the carrot with the ginger and corriander. Sounds delicious!
It’s the first time I heard about raft. Looked on google then I found out what is raft in cooking term and using egg shells is recommended due to its albumin property to trap impurities. Thanks for this tip as I really love clear and flavoursome soup. However, I’m unsure about to beat egg white with egg shells meaning we may cracked these and have some small cracked egg shells?
What a sad little jelly
I am loving this series! So funny and great choice of music to go with the jiggling!
oh yuck, probably not for me! Looks like a crab at the end of the video
aaaw i like the strips of carrot
The shot of this one is gorgeous. There’s something quite ethereal looking about it. Poor thing does look like a badly traumatised egg by the end of the jiggle test though, doesn’t it? Nevertheless, it’s convinced me to try the consomme recipe.