Foie Gras with Sauternes Jelly

By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com

Foie gras with Sauternes jelly is the French restaurant pairing where sliced terrine sits alongside glistening cubes of wine jelly. The sweet jelly balances the rich foie.

Key Takeaways
- Use [Lafitte foie gras terrine](https://beleaev.com/products/lafitte-duck-foie-gras-terrine-450g) for ease
- Make jelly with gelatin, not pectin
- Cube jelly into 1cm pieces
- Serve cold with toasted brioche
- 30g foie + 4 jelly cubes per portion

Foie gras terrine slice with Sauternes jelly cubes

The Ingredients

Serves 6

  • 200g foie gras terrine slices (Lafitte foie gras terrine)
  • 250ml Sauternes
  • 50ml water
  • 8g leaf gelatin
  • 1 tsp lemon juice
  • 6 small slices toasted brioche
  • A few flakes of Maldon sea salt

The Method

1. Soak gelatin leaves in cold water 5 min.

2. Heat Sauternes and water just to a simmer. Off heat, squeeze gelatin and stir into hot wine until dissolved.

3. Add lemon juice. Pour into shallow tray to set 1cm thick.

4. Refrigerate 4 hours until firm.

5. Cube jelly into 1cm pieces.

6. Plate terrine slice with 4 jelly cubes alongside, brioche toast, salt flakes. Serve cold.

Tips

Leaf gelatin gives clearer jelly than powdered.

Cubes precise. Sloppy cubes look amateur.

Serve cold.

Brioche warm or toasted.

Variations and Pairings

With caviar: Top terrine with a small spoon of Royal Oscietra.

With fig jam: Add a small dollop alongside.

Wine pairing: Same Sauternes you used for jelly.

For more foie gras, see our terrine and parfait recipes.

Frequently Asked Questions

Make jelly in advance?

Yes, 2 days ahead. Refrigerate covered.

How firm?

Firm enough to cube but tender to bite. Around 8g gelatin per 250ml liquid.

Sauternes substitute?

Tokaji, Monbazillac, or other dessert wine.

Foie gras with Sauternes jelly is one of those classical French preparations that defines luxury restaurant cooking. Discover Beleaev's caviar collection at beleaev.com.

Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.

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