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Spring Starter with Baby Broad Beans and Foie

Ingredients - 1 jar of baby broad beans in oil. - 1 shallot. - 2 artichokes. - Quail eggs. - Caramelized balsamic vinegar. - Salt. - Olive oil. - Duck liver mi-cuit (semi-cooked foie gras). - Toasted bread slices. Method Drain the broad beans in a colander to remove all the oil, but save 2 or 3 tablespoons for later. To make the mi-cuit, follow the recipe here . Heat a splash of oil in a pan and sauté the shallot along with the cleaned, chopped artichokes. Season with salt. A couple of minutes before you take it off the heat, toss in the beans and let everything finish cooking together. Set aside to cool. For the poached eggs — you can see how it's done in the photos (in one shot, the yolk might look broken, but that's just the reflection on the plastic wrap; it should stay whole) — lay a piece of plastic wrap over a small cup, drizzle on a few drops of oil, crack the egg into the center, add a pinch of salt, twist the plastic wrap cl...

Air Fryer Cheesecake




ingredients

  • 200g fresh cheese (Burgos cheese).
  • 200g cream cheese (Philadelphia).
  • 100g heavy cream.
  • 3 whole eggs.
  • 100g sugar.
  • Grated orange and lemon zest.
  • 50g cornstarch.

for the base:

  • 120g Maria biscuits.
  • 80g butter at room temperature.

you'll also need:

  • A tall pan that fits inside your air fryer basket.
  • Parchment paper to line the pan.

preparation

The pan needs to be ceramic or metal.
The one I use for my air fryer measures 18x8 cm.
Line the pan with parchment paper on the bottom and sides. Trim any paper that sticks out above the rim — if it hangs over the edge, it'll burn.
Crush the biscuits until they're very fine, then mix them with the butter.
Press this mixture into the bottom of the pan and smooth it out with the back of a spoon to get it nice and even.
Beat the eggs with the sugar, then add both cheeses and the cream — everything should be at room temperature. Stir in the grated lemon and orange zest, and finally fold in the cornstarch.
Pour this mixture into the prepared pan.
Preheat the air fryer to 160°C for 5 minutes.
Place the pan in the basket, then put the basket in the air fryer.
Set it to cook for 45 minutes at 160°C.
Once the time's up, leave the cheesecake inside the turned-off air fryer for 15 minutes before taking it out.
Transfer it to the fridge while it's still in the pan — don't unmold it yet. It's best to let it chill overnight.
When you're ready to serve, flip it upside down like you're turning out an omelet, and peel off the paper.
Then flip it back over so the biscuit base is on the bottom where it belongs.
If you fancy, dust it with powdered sugar before serving.


Hope you enjoy it!
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