Dice the foie gras and season with pepper.
Mix in the blender.
Soften the gelatine in cold water.
Heat the chicken stock with the port and armagnac. Add the gelatin.
Pour into the foie gras purée and blend thoroughly.
Add the eggs, and season with salt and pepper if necessary. Leave to rest for 30 minutes.
Preheat the oven to 120°C
Make a dark caramel with the sugar and water.
Pour a teaspoon of caramel into the bottom of each ramekin. Add a pinch of ground pepper. Leave to bond in the fridge.
Then divide the foie gras mixture into the ramekins.
Place on a tray in the oven and cook in a bain marie at 120°C for 30/35 minutes.
Check that they are cooked through using the tip of a small knife.
Remove the moulds from the bain marie, cover in cling film and leave in the fridge for 24 hours.
