She Strengthens

Fruitful Fusion: A Sweet and Savory Consommé

A Refreshing Twist on a Classic Pairing

Get ready to experience the perfect harmony of sweet and savory flavors in this innovative dessert soup. Chicago pastry chef Mindy Segal has crafted a unique consommé that combines the tartness of rhubarb with the sweetness of strawberries, all infused with the subtle flavors of white beer, citrus, ginger, and honey.

A Delightful Bridge Between Courses

This consommé is served with warmed fresh cheese and crunchy gingersnaps, creating a delightful bridge between the cheese course and dessert. You can even try mixing it with your favorite white beer for a refreshing cocktail.

A Visual Masterpiece

To create this stunning dessert, you’ll need a few special ingredients, including ultrafine woven cheesecloth and fresh goat cheese or cow’s-milk cheese. The result is a beautifully presented consommé, garnished with diced cooked fruit and crunchy gingersnaps.

Recipe Details

Yield: 4 servings
Difficulty: Easy
Total Time: 1 hour, plus chilling time

Ingredients

• 1 pound strawberries, washed and hulled
• 5 large rhubarb stalks, washed and trimmed
• 1 medium navel or blood orange
• 12 ounces rhubarb soda
• 6 ounces white beer, such as Hoegaarden
• 1/2 vanilla bean, split lengthwise and scraped, seeds and pod reserved
• 1/2 cup granulated sugar, plus more as needed
• 1/4 cup orange blossom honey, plus more as needed
• 3 (1/2-inch-thick) slices fresh ginger
• 3 fresh lavender stalks or pinch dried lavender
• 4 ounces fresh goat cheese or fresh cow’s-milk cheese
• 8 gingersnap cookies, coarsely chopped

Step-by-Step Instructions

1. Prepare the Fruit: Cut 3 strawberries into small dice and set aside. Cut the remaining strawberries into 1/4-inch-thick slices and set aside. Cut half of a rhubarb stalk into small dice and refrigerate until ready to use.
2. Combine the Ingredients: Add the soda, beer, vanilla pod and seeds, sugar, honey, ginger, and lavender to a large pot with the rhubarb. Bring to a boil, then reduce heat and simmer until the rhubarb is tender.
3. Strain and Chill: Strain the mixture through a cheesecloth-lined strainer into a heatproof bowl. Refrigerate until cold.
4. Prepare the Cheese: Slice the cheese into 4 rounds. Press one cut side of the cheese into the chopped gingersnaps and place on a baking sheet or oven-safe frying pan.
5. Assemble and Serve: Place a piece of cheese in the center of a wide, shallow soup bowl. Garnish with diced cooked fruit and pour the consommé around the cheese. Sprinkle with remaining gingersnaps and serve immediately.