Reisling Gelee

Most people who have heard of Momofuku Ko have heard of the shaved foie gras. This is probably one of the most involved and expensive recipes in the entire cookbook. Unfortunately, its components aren’t all that pretty.

Reisling gelee is one of the components in Momofuku Ko’s famed shaved foie gras. It’s the easiest element by far, and one of the tastiest, according to Mike. I’m not a big fan of wine, but Mike is and said this tasted like a grown up jello. He devoured half of what the recipe made (there was plenty) without waiting for the final dish.

The shaved foie is served with reisling gelee, lychees, pine nut brittle, and shaved foie. The foie is sitting buried in salt as I type.

Mike and I actually had the shaved foie last summer at our lunch at Ko. I liked it quite a bit: the feathery lightness of the foie melted instantly as it touched my tongue. I can’t wait to see how my home version compares.

3 Comments add yours

  1. Are you making your own torchon? Way to be! Love your blog, just bought the Momofuku cookbook the other day, and I’m definitely going to use your blog as a resource. Congrats on almost being done!

    I am making my own torchon and I’m so excited I’m almost done!

    steph on August 17th, 2010 at 4:03 pm
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