Foie Gras With Gewurztraminer Jelly Recipe
Servings: 6
Ingredients
- 6 slc terrine de foie gras or possibly poached foie gras
- 1 c. Gewurztraminer wine
- 1/4 c. water
- 1 1/2 sht gelatin salt pepper
Directions
- Put the wine and the water to heat gently for 10 min. Put the gelatine sheets in a small amount of cool water for 4 to 5 min, to soften.
- Drain the water and squeeze out the gelatine sheets. Take the wine off the heat and add in the gelatine, stirring till it completely dissolves.
- Pour the wine mix into a bowl and set it aside to cold and then solidify in the fridge.
- Slice the foie gras if you have a whole lobe and break up the gewurztraminer jelly with a knife to make smallish crystals. Serve in a pile alongside the foie gras slice with toast points.
- Preparation is easyPreparation time is 20 min, setting time 3 hrs
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 6 servings | |
| Calories 32 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 1.02g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.03g | 0% |
