Tangy rhubarb and sweet strawberries mingle in this dessert soup that’s flavored with white beer, citrus, ginger, and honey. The consommé is plated with warmed fresh cheese and crunchy gingersnaps, bridging the gap between the cheese course and dessert.
Chicago pastry chef Mindy Segal says the prepared consommé is also great in a beer cocktail. Try it mixed with your favorite white beer. And you can watch Mindy make her Go-To Dessert in this CHOW video.
Special equipment: You will need a large piece of ultrafine woven cheesecloth for this recipe. Cheesecloth can be purchased at cooking supply stores or online.