Ice filtration is a way of removing nearly all the solids within a liquid so that you achieve near brilliant clarity. It is often used when making consommes or when making any liquid whose clarity would greatly enhance the presentation of a dish. A liquid (usually a stock) is frozen and then slowly melts in the refrigerator while being strained through cheesecloth. The collagen in the stock traps the other solids and remains in tact while the water based liquid melts and drains away. If your liquid doesn’t have collagen (as in the Mushroom Parfait recipe) you’ll need to add gelatine to create the same web in which to trap impurities.
How to Ice Filter
- Pour your chilled stock into a freezer bag and place in the freezer until completely frozen.
- Remove the stock from the bag (run it under room temperature water to loosen) and place it into a strainer lined with two layers of cheesecloth.
- Place this over a bowl large enough to hold all the liquid, cover the entire thing with plastic wrap and place in the refrigerator.
- Allow to slowly thaw over the next 24 – 48 hours
- Discard the cheesecloth and mass of gunk remaining and use the now brilliantly clear stock for your intended purpose.