Foie Gras With Gewurztraminer Jelly
Heat the wine and the water to heat gently for 10 minutes. Meanwhile, soften the gelatin sheets in a small amount of cold water for 4 to 5 minutes.
Drain the water and squeeze out the gelatin sheets. Remove the wine from the heat and add the gelatin, stirring until it completely dissolves.
Pour the wine mixture into a bowl and set it aside to cool and solidify in the fridge.
Slice the foie gras and break up the gewurztraminer jelly with a knife to make small crystals. Serve in a pile alongside the foie gras slice with toast points.