Toasted squares of pain d’épices, a cool slice of foie gras, a glossy dab of jelly and a few flakes of salt: Dammann Frères’ Noël à Paris Tea Jelly, with its notes of cherry, almond and spiced gingerbread, makes an elegant holiday bite in minutes.
Makes 16 · 15 min
- Cut 4 slices of French spice bread (pain d’épices) into 16 small squares and toast them lightly.
- Slice 5 oz (150 g) ready-to-eat foie gras with a knife dipped in hot water and trim the slices to fit the squares.
- Top each square of spice bread with a slice of foie gras and a small dab of Noël à Paris tea jelly.
- Finish with a few flakes of sea salt and serve right away.
The star of this recipe: Noël à Paris Tea Jelly, by Dammann Frères.
