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Summer Vegetable Consommé Jelly

Summer Vegetable Consommé Jelly

Summer Vegetable Consommé Jelly

Refreshing chilled jelly for dessert lovers.
Add gelatin to consommé soup and soft freeze in Prime Fresh to enjoy an appetizer with a totally new texture.

* This recipe requires Prime Fresh.

Cooking Time1 hours 15 minutesDifficulty:Medium


  • 1medium-sized tomato
  • 3 tbspgreen soybeans
  • 3 tbspsweet corn (kernels)
  • 2 tsppowdered gelatin
  • 2 tbspwater
  • 300 mlhot water
  • 1 piececonsommé soup bullion


1) Remove the tomato stem and cut the tomato into small cubes. Boil the green soybeans and take them out from the pod.

2) Put the powdered gelatin into the 2 tbsp of water to thicken it.

3) Pour 300 ml of hot water into a heat-resistant bowl, then insert the soup bullion and dissolve it. Add the thickened gelatin, and mix it.

4) When the residual heat has disappeared from step 3, add the tomato, sweet corn, and green soybeans. Place the bottom of the bowl on ice water to cool. Mix until it thickens.

5) Pour it into containers and cool it in Prime Fresh for about 30 minutes until it solidifies.

Cooking Tips Using -3°C Soft Freezing

Prime Fresh not only keeps ingredients fresh longer but also creates new textures through soft freezing. Put some vegetables into a consommé soup, add gelatin, and soft freeze for a unique jelly-like texture in a visually stunning and fresh party appetizer. Soft-frozen fruit gelatin is also a wonderful treat.

Soft Frozen Texture

Fruits soft frozen have delicious new textures neither refrigerated nor frozen.

Soft Frozen Texture

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