Cheese-cakes with Foie Gras
200g bloc foie gras. 250g cottage cheese. 60g liquid cream. 2 eggs. Espelette chili pepper. 100g speculoos. 60g butter. 2 gelatine leaves. 250g fig jam. Boil the liquid cream with the foie gras, mix it all. Crush the speculoos. Mix them with the softened butter. Form a thin layer in the bottom of your cutters. …
