Receipts

Cheese-cakes with foie gras and fig jam


These pretty stars will surprise your guests as early as the aperitif! Foie gras, cottage cheese, speculoos, fig jam ... successful taste agreements.

Ingredients:

  • 200 g of foie gras block
  • 250 g of cottage cheese
  • 60 g of liquid cream
  • 2 whole eggs
  • Espelette pepper
  • 100 g of speculoos
  • 60 g of butter
  • Gelatin sheets
  • 250 g of fig jam Bonne Maman
  • A dozen star-shaped cookie cutters (one per cheese-cake)

Preparation:

Boil the liquid cream with the foie gras, mix everything.

Crush the speculoos, mix them with softened butter and form a thin layer in the bottom of the star-shaped cookie cutters.

Mix the cottage cheese, cream of foie gras, eggs and Espelette pepper. Pour the mixture on the bottom of speculoos.

Bake for 45 minutes at 140 ° C and reserve in the refrigerator.

Once the mixture has cooled down, heat the Bonne Maman Fig Fig Jam in a saucepan. Add the softened gelatin leaves and whisk all.

Top the cheese cake with the jam and cool for a few more hours.

Once the topping has solidified, carefully unmold the preparation.

Photo: Happy Mother / Matthieu Langrand and Chloë Sommelet