Foie Gras With Gewurztraminer Jelly
Ingredients
6 slices terrine de foie gras or poached foie gras
1 cup Gewurztraminer wine
1/4 cup water
1 1/2 sheets gelatin
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.
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About
This elegant appetizer is surprisingly easy; preparation time is 20 minutes, setting time is 3 hours.
Yield:
6.0 servings
Added:
Friday, December 10, 2010 - 1:02am
