Foie Gras Torchon with Sauternes Jelly

Ingredients:

• 500g raw foie gras

• 1 tsp salt

• ½ tsp white pepper

• 2 tbsp Sauternes

• 2 gelatin leaves

• 100ml Sauternes (for jelly)

• Muslin or cling film

• Chives or fleur de sel

Instructions:

1. Devein and season foie gras. Splash with Sauternes.

2. Roll tightly in muslin/cling film. Chill 48h.

3. Gently poach or sous vide to 55°C core temp. Chill again.

4. Soften gelatin in cold water. Melt into warm Sauternes.

5. Pour jelly on chilled torchon. Chill until set.

6. Slice and serve with toast, salt, or fig.