David Chang, Peter Meehan

Riesling Gelée

Preparation info
  • Makes

    300 g

    • Difficulty

      Easy

Appears in

#27Momofuku
Momofuku

By David Chang and Peter Meehan

Published 2009

  • About

Halve this recipe if you’d like (you only need slightly less than half for eight servings of Shaved Foie Gras), but the extra gelée is splendid with any leftover foie gras torchon.

Ingredients

  • 2 sheets (4g) gelatine
  • 250 g decent Riesling, sweet or dry (weigh it)

Method

  1. Combine the gelatine, Riesling and vinegar in a medium saucepan and bring to a simmer. Remove from the heat and pour into a small mixing bowl.
  2. Put the bowl in the refrigerator to chill for 6 to 8 hours, using a long-tined fork to stir and break up the gelée thoroughly once an hour, to give it the look of shattered glass. The gelée keeps for up to a week, covere

Photos