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