I want to eat the butter on its own, but fight temptation and spread some on my toast, then drag a biteful through the cherry preserves. The toast has that familiar crusty exterior that yields to a creamy interior. What makes the Torrija Andaluza so special, though, is the combination of savory and sweet from the foie and the preserves.
'foie gras' on Serious Eats
The J, of course, stands for jam, a dark forest berry concoction that is thick and sweet, with the tiny seeds still mixed in for texture and depth. The FG, then, is foie gras, which comes as a soft, slightly salty mousse riding shotgun with the jam.