• 2 leaves of gelatine
• 30cl / 10 1/2 floz Sauternes wine, at room temperature
• 200gr/7oz foie gras (terrine)
• 1 spicebread loaf (pain d??pices)
• Salad leaves (i.e.aragula)
• Walnut oil
• Salt

To make the Sauternes jelly, soak the gelatine in enough cold water to just cover the gelatine. Once the gelatine has softened, drain off the excess water and transfer the gelatine to a heavy-based saucepan. Add 150ml of the wine to the gelatine. Over a very low heat, cook gently, stirring, until the gelatine has dissolved. Stir in the remaining wine and season with salt. Pour the mixture into a large dish and chill in the fridge until set.

Spread 8 gingerbread slices with foie gras. Start to build 4 millefeuille by placing the gingerbread in layers. Top each one with a slice of gingerbread. Trim away the crusts and cut each millefeuille into 2 triangles.

Season the salad leaves with salt and freshly ground pepper. Drizzle walnut oil. Toss to coat. Garnish each plate with the salad leaves. Chop the white wine gelatine into small cubes. Place 2 triangles on the serving plates. Arrange salad leaves and white wine gelatine around the triangles. Serve immediately.