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Wine Gelées for Foie Gras

These jewel-like wine gelées are a beautiful and delicious accompaniment to any of our ready-to-eat foie gras preparations. They’re just the right amount of sweet with a boozy kick. Make one – or all three – like we did with our recipe for Foie Gras Jewels.
New Wine Jelly for Foie Gras Recipe | D’Artagnan

Ingredients

SAUTERNES GELÉE

  • 1½ teaspoons unflavored gelatin
  • 2 tablespoons water
  • 1 cup Sauternes
  • ¼ cup sugar

ROSÉ GELÉE

  • 1½ teaspoons unflavored gelatin
  • 2 tablespoons water
  • 1 cup Rosé (not sparkling)
  • ½ cup sugar

PORT GELÉE

  • 1½ teaspoons unflavored gelatin
  • 2 tablespoons water
  • 1 cup Ruby Port
  • ¼ cup sugar

Preparation

  1. While the ingredients differ slightly, the instruction for all three gelées are the same. Line the bottom of an 8” casserole with plastic wrap, making sure the wrap is as smooth as possible, and set aside.
  2. Sprinkle the gelatin over 2 tablespoons of water in a small bowl to bloom.
  3. In a small saucepan over medium-high heat, stir together wine and sugar. Heat, stirring, until the sugar is completely dissolved and the mixture is bubbling at the edges of the pan, about 3 minutes. Remove from heat and stir in gelatin mixture until completely dissolved.
  4. Cool the mixture to room temperature then carefully pour into the prepared dish. Refrigerate until set, at least 4 hours or overnight.
  5. Using the plastic wrap, lift out the set gelée and cut however you like. Gelée will keep in the refrigerator in a covered container for several days.