Ice Wine Jelly

Ingredients:
1 bottle of Ice Wine (apprx. 1/2 pint)
2 leaves of Gelatine

Method:
Soak Gelatine in cold water for 10 minutes. Warm quarter of a pint of Ice Wine, add Gelatine and dissolve. Off the heat, add rest of Ice Wine.
Cool in the refrigerator. When set, chop into small dice.

To serve:
Put a generous slice of Foie Gras in centre of plate, garnish with a spoon of chopped Ice Wine Jelly, slices of Mango and fine bean salad.

Finally, add slice of warm toasted Brioche.

Eat away.