Foie Gras Toasts with Sauternes Geleé

Name: Foie Gras Toasts with Sauternes Geleé
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 36
Cuisine: Global
Ingredients: 1 slice (1-inch-thick) slice of foie gras terrine (6 ounces; not páté or mousse) or a 6 1/2-ounces block; 2 teaspoons unflavored gelatin (from a 1/4-ounce envelope); 118 milliliters sugar; 2 Tbsps unsalted butter, melted; 2 Tbsps water

One serving contains 16 calories, 0g of protein, and 0g of fat. This recipe serves 36. It is a good option if you're following a gluten free and fodmap friendly diet. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up water, butter, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 5 hours.

Instructions

Lightly oil a shallow 8-inch square baking dish or pan and line bottom and sides with a sheet of plastic wrap.

Ingredients you will need

Wrap

Cooking Oil

Equipment you will use

Plastic Wrap

Baking Pan

Bring

Sauternes and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved.

Ingredients you will need

Sauternes

Sugar

Equipment you will use

Sauce Pan

Meanwhile, sprinkle gelatin over water in a small bowl and let soften 1 minute.

Ingredients you will need

Gelatin

Water

Equipment you will use

Bowl

Pour hot wine over gelatin mixture, then stir until gelatin has dissolved. Cool to room temperature.

Ingredients you will need

Gelatin

Wine

Pour wine-gelatin mixture into lined dish and chill, covered, until set, at least 4 hours.

Ingredients you will need

Gelatin

Wine

Lift gelée out of dish using plastic wrap and transfer to a cutting board.

Ingredients you will need

Wrap

Equipment you will use

Cutting Board

Plastic Wrap

Cut gelée into 3/4-inch squares (without cutting through plastic).

Cut foie gras into 1-inch squares (about 1/4 inch thick).

Ingredients you will need

Foie Gras

Transfer squares with offset spatula to a tray lined with plastic wrap, then top each with a square of gelée (you will have extra gelée). Chill, covered with plastic wrap, until ready to serve.

Ingredients you will need

Wrap

Equipment you will use

Offset Spatula

Plastic Wrap

Preheat oven to 450°F with rack in upper third.

Equipment you will use

Oven

Trim crusts from bread, then brush with butter and cut 6 (1 1/4-inch) squares from each slice. Arrange in a 4-sided sheet pan and bake until golden, about 6 minutes.

Ingredients you will need

Butter

Bread

Equipment you will use

Oven

Frying Pan

Top toasts with foie-gras-and-gelée stacks.

•Gelée can be chilled up to 2 days.•Foie-gras-and-gelée stacks can be chilled up to 1 day.•Bread can be buttered and cut (but not baked) 2 hours ahead and chilled, covered with plastic wrap.

Ingredients you will need

Bread

Wrap

Equipment you will use

Plastic Wrap