Ice Filtered Consomme of Pork with Shrimp

This crystal clear consomme has a really intense flavour as a result of ice filtration. It is an amazing technique discovered by German scientist Gerd Kloeck. I learn about the process from Blumenthal's In Search of Perfection cookbook. Several steps are crucial to success. There must be enough gelatin in the stock to make it gel, and it should be frozen only after it has gelled. The stock is then thawed very slowly in the refrigerator over a filter paper or cheesecloth. The thawing may takes up to 36 hours. If it thaws too quickly at warmer temperature, the fat will melt back into oil droplets and fall into the consomme, making it cloudy.

The consomme is served hot, with buna shimeji mushrooms, wolfberries and a poached jumbo shrimp.