with Prosciutto and Buffalo Mozzarella

Prep time: 30 mins    Cook time: 1 hour 30 mins    Serves: 4


1 1/2 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 for garnish)

2 medium onions, coarsely chopped

2 garlic cloves, coarsely chopped

2.2 kg tomatoes, quartered 

Raft Mixture

8 large egg whites, chilled

1/4 cup coarsely chopped fresh flat-leaf parsley

2 tbs coarsely chopped fresh basil

1 tbs coarsely chopped fresh tarragon

½ tsp salt

½ tsp ground pepper

½ cup ice cubes


  1. To make consommé, heat oil in a large stock pot over medium heat. Cook fennel, onions and garlic, stirring often, until soft but not coloured.
  2. Process tomatoes to form a purée and add to stock pot. Season well. Bring to a boil. Simmer on lowest heat for 30 minutes.
  3. Strain mixture through a sieve lined with muslin, squeezing muslin to extract maximum amount of juice.
  4. Place juice in a large saucepan and bring to a boil. Remove from heat.
  5. To make raft mixture, whisk all ingredients in a bowl until frothy.
  6. Whisk raft mixture into tomato mixture and return to a medium heat. Bring to a simmer stirringly 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.
  7. Carefully ladle consommé out of pot and through a muslin lined sieve into a clean saucepan. Return to the heat and simmer for a further X minutes until reduced to X and flavour is rich and intense. Stir in vinegar. Season.
  8. To serve, place mozzarella in base of serving bowls. Ladle in consommé. Top with prosciutto. Garnish with chives.