Foie Gras Toasts with Sauternes Geleé |
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Prep Time: 30 Minutes Cook Time: 270 Minutes |
Ready In: 300 Minutes Servings: 36 |
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These little stacks of toasted and buttered bread, foie gras terrine, and Sauternes geléecrisp, creamy, coolwill make you swoon and sigh. They provide such a rich reward for so simple an assembly: The only thing you make from scratch is the gelée; its like a sip of dessert wine on top of this extraordinary first bite. Ingredients:
1 cup sauternes or other white dessert wine |
1/2 cup sugar |
1 1/2 teaspoons unflavored gelatin (from a 1/4-ounce envelope) |
2 tablespoons water |
1 (1-inch-thick) slice of foie gras terrine (6 ounces; not páté or mousse) or a 6 1/2-ounces block |
6 (1/2-inch-thick) slices firm white bread (pullman loaf or firm sandwich bread) |
1 1/2 tablespoons unsalted butter, melted |
Directions:
1. Lightly oil a shallow 8-inch square baking dish or pan and line bottom and sides with a sheet of plastic wrap.
2. Bring Sauternes and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved.
3. Meanwhile, sprinkle gelatin over water in a small bowl and let soften 1 minute. Pour hot wine over gelatin mixture, then stir until gelatin has dissolved. Cool to room temperature.
4. Pour wine-gelatin mixture into lined dish and chill, covered, until set, at least 4 hours.
5. Lift gelée out of dish using plastic wrap and transfer to a cutting board. Cut gelée into 3/4-inch squares (without cutting through plastic).
6. Cut foie gras into 1-inch squares (about 1/4 inch thick). 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.
7. Preheat oven to 450°F with rack in upper third.
8. 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.
9. Top toasts with foie-gras-and-gelée stacks.
10. Cooks notes: 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.
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