Mantra by Jehangir Mehta

Author:Jehangir Mehta
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2008-05-08T16:00:00+00:00

Aloe-Chestnut Consommé

6 SERVNGS

1 pound fresh chestnuts

4 aloe vera leaves, 14-inch (see Suppliers List)

½ cup sugar

2 cinnamon sticks, each about 3 inches long

This is a perfect palate cleanser, either before dessert or before a main course. The nuttiness of the base partners very well with the dry aloe flavor.

Preheat the oven to 375°F. Carefully score the flat side of the chestnuts with a paring knife. Set them on a baking sheet and roast for 25 minutes. Remove from the oven and when cool enough to handle, shell them, remove and discard the brown inner skin, and set aside.

Slice open the aloe leaves and scoop out the gel. In a medium (12-inch) saucepan, combine the gel, the sugar, cinnamon, chestnuts, and 3 cups water. Bring to a boil over a medium flame.

Reduce the heat and simmer for 20 minutes, or until the flavor of the chestnuts is detectable. Transfer to a bowl, cover, and refrigerate overnight.

Strain the consommé through cheesecloth, reserving a few chestnuts. Place one chestnut in each bowl and serve with 1/3 cup of cold consommé.

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