- 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. Mix the cottage cheese, the cream of foie gras, the eggs and the Espelette chilli pepper. Pour the mixture on the speculoos base. Bake for 45 minutes at 140°C, then set aside in the fridge.
Once the preparation has cooled down: heat the fig jam in a saucepan. Add the softened gelatine leaves and whisk it all together. Coat the cheese cake with the jam and leave to cool again for a few hours. Once the topping has solidified, carefully remove the preparation from the mould.
