Foie Gras Toasts With Sauternes Geleé

• 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 pate 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
• Equipment: a small offset spatula

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 gelee out of dish using plastic wrap and transfer to a cutting board. Cut gelee 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 gelee (you will have extra gelee). Chill, covered with plastic wrap, until ready to serve.
7. Preheat oven to 450u0b0F 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-gelee stacks.

dessert wine, sugar, unflavored gelatin, water, gras terrine, white bread, unsalted butter

Taken from www.epicurious.com/recipes/food/views/foie-gras-toasts-with-sauternes-gelee-350573 (may not work)