Foie Gras With Gewurztraminer Jelly
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




6 slices terrine de foie gras or poached foie gras
1 cup Gewurztraminer wine
1/4 cup water
1 1/2 sheets gelatin
salt
pepper

Preparation

1 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. 2 Drain the water and squeeze out the gelatin sheets. Remove the wine from the heat and add the gelatin, stirring until it completely dissolves. 3 Pour the wine mixture into a bowl and set it aside to cool and solidify in the fridge. 4 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.

About


This elegant appetizer is surprisingly easy; preparation time is 20 minutes, setting time is 3 hours.