Clear Tomato Consommé with Prosciutto and Buffalo Mozzarella
Clear Tomato Consommé with Prosciutto and Buffalo Mozzarella
Preparation time:
30 minutes
Cooking time:
1 hour 30 minutes


  • 1½ tsp sherry vinegar
  • 250g buffalo mozzarella, cut into 2cm cubes
  • 4 slices prosciutto, grilled until crisp
  • Chives, to garnish


  • 2 tbs olive oil
  • 700g fennel, quartered, core removed, fronds reserved
  • 2 onions, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 2.2kg tomatoes, quartered
  • Salt and pepper, to season


  • 8 egg whites, chilled
  • ¼ cup coarsely chopped flat-leaf parsley
  • 2 tbs coarsely chopped basil
  • 1 tbs coarsely chopped tarragon
  • ½ tsp salt
  • ½ tsp ground pepper
  • ½ cup ice cubes
  1. Method
  2. Notes

  1. To make consommé, heat oil in a large stockpot over medium heat. Add fennel, onion and garlic and cook, stirring often, for 10 minutes or until softened.
  2. Process tomatoes in a food processor until a puré forms, then add to stockpot. Season well. Bring to the boil, then reduce heat to low and simmer for 30 minutes. Strain mixture through a muslin-lined sieve into a large saucepan. Squeeze muslin to extract all juice. Discard solids.
  3. Place saucepan over medium-high heat and bring to the boil. Remove from heat.
  4. To make raft mixture, whisk all ingredients together in a bowl until frothy.
  5. Whisk raft mixture into tomato mixture and return pan over medium heat. Bring to a simmer, stirring constantly, then reduce heat and simmer gently, without stirring, for 30 minutes. Poke a small hole in centre of raft to allow steam to escape.
  6. Carefully ladle consommé out of pot and through a muslin-lined sieve into a clean saucepan. Return to heat and simmer for a further 5-10 minutes or until reduced to about 2½ cups. Stir in vinegar. Season.
  7. Divide mozzarella among serving bowls and ladle in consommé. Top with prosciutto and garnish with chives to serve.

This recipe has been tested.