Cherry Consommé with Alaskan King Crab, Vodka Cream and Trout Caviar
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Cherry Consommé with Alaskan King Crab, Vodka Cream and Trout Caviar
Chef Gabriel Kreuther of The Modern – New York, NY
Adapted by
August 2009
Yield: 4 Servings


Cherry Consommé:
12 ounces black cherries, stems removed
1 quart chicken stock
3 egg whites
2 ounces leeks, thinly sliced
3 ounces celery, thinly sliced
2 gelatin sheets, soaked in ice water for 10 minutes

Assemble and Serve:
1 large or 2 small Alaskan king crab legs, cleaned and sliced
2 ounces fresh currants, washed and stemmed  
8 pickled cherries, pitted and quartered
4 tablespoons whipped cream flavored with vodka
Celery leaves, washed and chopped
2 ounces trout or salmon caviar
Cracked black pepper
Fleur de sel


For the Cherry Consommé:
Put the cherries in a pot and lightly crush them with a rolling pin or a strong ladle. Add the chicken stock and bring to a boil; let it boil for about 4 minutes. Remove from the heat and let cool on the side. Strain through a cheese cloth and press out all juices. Season with salt and pepper and let cool overnight in the fridge.

Mix the egg whites, leek and celery in a large bowl. Pour in the cold cherry broth and mix well. Transfer the mixture to a narrow pot and put over medium-high heat, stirring occasionally until warm. Slowly bring the mixture to a boil. When the egg whites and vegetables begin to rise to the top and coagulate, carefully make a hole in the center with a spoon and let it simmer for another 15 to 20 minutes. Turn off the heat and let it rest for 20 minutes.

Slowly pass the consommé through a sieve lined with a white cotton cloth or a coffee filter. Add the gelatin sheets to the filtered mixture and stir to combine. Cool over ice and store in the refrigerator.

To Assemble and Serve:
Evenly distribute the crab meat and half the currants and pickled cherries between four chilled soup bowls. Pour the syrupy consommé in each bowl and top with the remaining currants and pickled cherries. Spoon a few dollops of vodka cream on each bowl. Garnish with celery leaves, cracked black pepper and fleur de sel.