I'm delighted to welcome Venetia Jeffcock as another guest contributor to The Greasy Spoon. Venetia is both a talented and elegant cook, and her recipe for Sauternes Jelly is unusual, different, and delicious.
I sampled some yesterday, when she dropped some off at my place on her scooter, and it had a subtle, smooth- and even lemony taste, which melted on the tongue. It would work beautifully with Foie Gras, pates, and other rich and gamey terrines. ]
She writes: "A friend of mine loves Foie Gras, and Chateau Y'quem is the ideal accompliment. Sadly, she has Rolls-Royce tastes on a Mini Metro budget, so she buys the Foie Gras on holiday in France, where it is much cheaper (a bloc of 200g will serve six people), and serves it with a Sauternes Jelly- which can be hard to find. It also makes a change from the more traditional confit of onions or figs, and the sweetness cuts perfectly through the fat of the Foie Gras. In Austria, Foie Gras is served with Cranberry Sauce. Pimento Jelly made from peppers works well too.
Here's how she made it: First you need to work out how much liquid you are going to use, and soak some fine gelatine leaves according to the instructions on the packet. Dissolve 180g of sugar in 360ml of warm water, and allow it to cool for a little while.
Next, add the dissolved gelatine and Sauternes, and stir over a low heat until the gelatine has completely dissolved. Use a half bottle of Sauternes (you can buy Chateau Liot (375ml) in Waitrose). I am also a fan of Tokaji from Hungary, with its honeyed overtones. But you can use whatever you like.
Pour the mixture into sterilised glass jars, and re-frigerate. It should have set after four hours. Serve it with toasted brioche and Foie Gras. It will keep for a long time in the 'fridge."