It is simple. It works.
You wonder why it's not common practice. Instead of boiling your pot of stock and then adding egg whites and stuff in a laborious clarifying process, Heston recommends just freezing overnight, then next day (or whenever) thawing in a muslin covered sieve. The clear consommé drips through and the gelatinous solids stay in the sieve. Simple.
He made his consommé a little more chi-chi by adding jasmine flowers, I didn't have any to hand but dropped in a jasmine tisane tea bag for a similar effect.
Even if I say it myself - it was all right :-)
